ROASTED BEET SALAD WITH CRANBERRY VINAIGRETTE AND
Roasting beets improves their flavor immensely. You won't be disappointed if you give this recipe a try. From Blanchard's Table
Provided by Lynnda Cloutier
Categories Vegetables
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400. Cut off beet greens, leaving on 1 inch of stem and wrap each beet individually in foil. Roast them on a sheet pan til tender. They'll feel soft when squeezed gently. Should take about 1 to 1 1/2 hours. Unwrap and cool to room temperature. Peel and cut into 1/4 inch thick slices
- 2. In small bowl, whisk together vinegar, oil, mustard, cranberry sauce and salt and pepper. Toss beets with enough dressing to coat and mound on a serving platter or individual plates.Sprinkle with blue cheese and serve at room temperature. Serves 6 to 8
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