Makes 4-6 servings
Ingredients:
2-3 large red beets, scrubbed but not peeled
2-4 large yellow beets, scrubbed but not peeled
Olive oil
Kosher salt and ground black pepper
Dried thyme, about a teaspoon
1 tbsp honey
1 tbsp dijon mustard
3 tbsp orange juice
3 tbsp olive oil, plus additional for coating beets
2 tbsp balsamic vinegar or apple cider vinegar
2 ounces frisee lettuce
3 ounces red leaf lettuce
1/3 c chopped walnuts
3 ounces blue or gorgonzola cheese crumbled
Preparation:
Heat over to 450. Line 2 baking sheets with parchment paper. Slice tops and bottoms off beets and cut into rounds no more than 1/4” thick. Drizzle with oil, covering both sides of each slice. Sprinkle with salt and thyme. Add a little black pepper if you like. Place slices on parchment but keep red and yellow separate in different pans. Roast 18-22 minutes until softened and slightly shrunken. The smaller ends pieces may need to come out a little early so they are not overcooked. Remove pans from oven and set aside.
Using an immersion blender or whisk, combine honey, mustard, juice, oil, and vinegar. Blend until emulsified. Add a little salt and pepper.
Place lettuces in a bowl and lightly dress, tossing to combine. Save 6 tsp of the dressing.
Arrange roasted beet slices in alternating colors in a single layer on each plate. Drizzle a scant teaspoon of dressing over beets. Please a tall mound of greens in center of plate allowing some of beets to peek out. Sprinkle with walnuts over each plate and add cheese crumbles over the lettuces.
Recommend organic, first press, extra virgin olive oil. Use your best EVVO,
You might cut the red beets with gloves on to prevent red hands. If you don’t use gloves the red will come off your fingers eventually. 🙂
This should win over the beet skeptics.