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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This recipe from Tyler Florence was published in the Family Circle magazine. I haven't tried it yet - but I will as soon as we reap the next crop of beets in our garden! Ingredients:
4 lbs baby beets, scrubbed & trimmed |
1/3 cup extra virgin olive oil |
1 teaspoon fresh thyme |
1/2 teaspoon sea salt |
1/8 teaspoon black pepper |
1/2 cup blue cheese, crumbled |
1 cup sour cream |
1 tablespoon fresh lemon juice |
1/4 cup water |
1/2 teaspoon sea salt |
1/8 teaspoon black pepper |
10 cups arugula, washed,droed & torn into bite-sized pieces |
1 cup chopped celery leaves |
1 cup walnut pieces |
Directions:
1. BEETS: Form 2 sheets of heavy duty aluminum foil into a pouch; add beets, oil& seasonings& seal the pouch.
2. Roast in a preheated 400F oven until fork tender, about an hour.
3. After the beets cool, slip off the skins& cut into 4 wedges (or more if the beets are larger).
4. DRESSING: Whisk all ingredients together in a small bowl.
5. SALAD: Toss all ingredients& beets together in a large bowl.
6. Stir in 1 cup of salad dressing& serve remainder on the side.
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