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Old 03-25-2009, 11:46 AM
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Talking Roasted Beet Salad with Blue Cheese

Roasted Beet Salad with Blue Cheese



4 beets, scrubbed, tops trimmed to 1 inch

1 tablespoon butter

1/2 cup Blue cheese, crumbled

1/4 cup walnuts, toasted, chopped

1/2 small red onion, cut into thin rings (optional)

1 hard cooked egg, chopped (optional)

Vinaigrette

1/4 teaspoon salt

1/2 tablespoon Dijon mustard

1 to 2 tablespoons vinegar

1/2 cup olive oil

Freshly ground pepper

To make vinaigrette, stir together salt, mustard, pepper and vinegar. Slowly pour in the oil in while whisking vinegar mixture with a fork.

Heat oven to 400 degrees

Wash beets. Place on foil. Top with butter. Wrap foil tightly around beets and place on baking sheet. Roast in oven for 60 minutes or until the beets are fork tender. Remove from oven and let cool. When the beets are cool enough to handle, peel and cut them into cubes.

In a bowl, toss the beets with some of the vinaigrette. Sprinkle with Blue cheese and walnuts. Add onion and/or egg if desired. Serve.
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