Name: Roasted Beet Salad with Blue Cheese and Nuts
Ingredients: 4 medium beets (1 1/2 pounds total), trimmed and unpeeled; 3 tablespoons extra-virgin olive oil; 1 tablespoon white vinegar; 1/2 teaspoon Dijon mustard; Coarse salt and ground pepper; 2 tablespoons finely chopped fresh parsley; 1/2 cup crumbled blue cheese; 1/4 cup toasted walnut pieces

This side dish pairs well with pan-roasted fish or roasted beef or chicken.

Roasted Beet Salad with Blue Cheese and Nuts

beets (1 1/2 pounds total), trimmed and unpeeled

olive oil

white vinegar

Dijon mustard

salt and ground pepper

parsley

blue cheese

walnut

Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.

Whisk together olive oil, vinegar, and mustard; season with  salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

I made this salad last night,  It was absolutely delicious.  The only thing I changed was to add a little agave to the dressing.  My husband raved about it.

Roasted Beet Salad with Blue Cheese and Nuts

Author : Martha Stewart

Ingredients

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