How Do You Make Roasted Beet Salad With Blue Cheese?
For ease in dinner-party planning, you can prepare the beets up to a day ahead of time. Serves 8. Preheat the oven to 400 degrees F. Trim the green parts of the beets (if they’re still on the beets), and leave about 1 inch of the stems attached. Scrub the beets under cold water. Wrap each beet with aluminum foil, and put on a baking sheet. Bake the beets about 1 hour or until they are tender when poked with the tip of a sharp knife. Cool the beets completely, keeping them in the aluminum foil. Unwrap the cooled beets, and peel them. Cut the beets into 1/2-inch cubes, then place them in plastic bags and seal well. Refrigerate at least 2 hours. Cut the endive crosswise into 1/2-inch-wide pieces. Separate the endive pieces into strips, and throw away any tough, solid center pieces. Whisk the vinegar with the salt in a large bowl. Add pepper. Whisk in the oil gradually. Add the beets, endive, blue cheese and walnuts, and toss well. Serve.
