July 24, 2016
Lunch, Salads, Vegetable Salad,
Dairy, Cheese, Blue, Vegetables, Beet, North American, Make-Ahead, Entertaining, July 4th, Labor Day, Summer, Weeknight Meals, Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, Make it from scratch more
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"Sadly beets are an overlooked vegetable, but here in this recipe they deserve to be in a place of honor as this salad is awakened with a reduced balsamic dressing that is flavored with cinnamon, pepper flakes, allspice, and cayenne which it is then topped with blue cheese and toasted pecans; it all pares excellently with the beets and transforms this salad into something that all can enjoy.
Though wilted greens add extra flavor and color to this salad, I have not added it to the ingredients listing as it is up to your choice. Personally, I would enjoy it with either arugula or baby spinach or a combination thereof."
Preheat oven to 425-degrees Fahrenheit.
Toss beets in olive oil to coat. Place beets on a sheet tray and roast until tender (approximately 35 - 45 minutes, let cool.
Meanwhile, in a small saucepan reduce the balsamic vinegar over medium heat until reduced to 1/3 cup. Remove from heat; add the red pepper flakes, cinnamon, allspice, and cayenne. Stir to combine and release flavors.
Once beets have been cooled, peel and cut beets into wedges.
Place 4 - 5 wedges on a plate and sprinkle with the toasted pecans and blue cheese on top.
Drizzle with the reduced balsamic vinegar dressing over the top.
Wilted greens add nice color and flavor.
This salad can be made up to a day in advance.
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Have to say that neither I nor my hubby are beet lovers, but this salad was really tasty. I served it over baby lettuces and used gorgonzola with the balsamic reduction. Loved the addition of the toasted pecans as well. While I didn't win hubby over with the beets, he did try them and that's a start. : )