ROMAINE AND BEET SALAD WITH QUEBEC BLUE CHEESE

ROMAINE AND BEET SALAD WITH QUEBEC BLUE CHEESE image

Yield 6 people

Number Of Ingredients 14

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Salad
4medium beets, about 1½ lbs (750 g)
Salt and freshly ground pepper
1head romaine lettuce
1 cup (250 mL) diced red onion
2 tbsp (25 mL) chopped dill
6 oz (175 g) Quebec blue cheese, diced or crumbled
Vinaigrette
1 tsp (5 mL) Dijon mustard
2 tbsp (25 mL) red wine vinegar
½ tsp (2 mL) maple syrup
1/3 cup (75 mL) olive oil
Salt and freshly ground pepper
2 tbsp (25 mL) chopped dill

Steps:

1. Preheat oven to 400ºF (200ºC). 2. Place a large piece of foil on a baking sheet. Place beets in the centre. Season with salt and pepper. Fold foil around beets to enclose, adding 2 tbsp (25 mL) water to package before sealing. Roast beets for 1 hour to 1 hour 15 minutes or until easily pierced with a fork. Allow to cool. Peel and dice. 3. Tear romaine into bite-sized pieces. Place on platter. Add red onion and beets in layers. Sprinkle with dill and blue cheese. 4. Combine mustard, vinegar and maple syrup. Whisk in olive oil, salt and pepper and dill. Sprinkle over salad and toss together right before serving.