I love beets and will eat anything made with beets, which means mostly all salads. I actually think I have turned everyone around me into appreciating the vegetable. There are of course health benefits to them and although I was forced to eat them as a child because of the fact and of course because my father loved them, I now make a conscious effort to include them in my weekly diet plan without any parental threats ;).
Here is yet another recipe I found and have tried t and love it as usual, so I wanted to share it with you ladies and hopefully some gents. Hope you enjoy and let me know what you think?
The only thing I changed was the blue cheese, I am not a fan so I used Greek cheese, it works just as well
French Roasted Beet Salad
Consider serving this as a first course. And if you don’t think you like beets, try them roasted. You may just change your mind.
1 1/2 pounds beets (4 to 5 medium)
1 tablespoon olive oil
Salt and pepper to taste
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons walnut or olive oil
1 cup arugula, baby greens or small, tender lettuces
1/2 cup thin slices purple onion (optional)
1/2 cup blue cheese, crumbled
Snipped fresh chives (optional)
2. In a serving bowl, whisk together garlic, salt and pepper, mustard, vinegar, and oil. Add warm beets and, if desired, sliced purple onion; toss to coat. Allow to cool to room temperature (about 20 minutes). Add baby greens; toss again. Sprinkle with blue cheese and, if you like, snipped fresh chives to serve.