Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Vinegar and mustard give the dressing in this salad an assertive flavor that contrasts nicely with the sweetness of the beets. Ingredients:
1/2 cup mayonnaise |
1 large shallot, minced |
1 tablespoon sherry wine vinegar |
1 large garlic clove, minced |
2 teaspoons dijon mustard |
1/3 cup crumbled roquefort cheese |
3 tablespoons whipping cream |
6 medium beets, tops trimmed |
3 hearts of romaine lettuce, quartered lengthwise, ends left intact |
1 small red onion, thinly sliced |
1 watercress bunch, thick stems trimmed |
3/4 cup walnut halves, toasted |
Directions:
1. Make dressing: Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Make salad: Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
3. Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.
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