roasted beets, Danish blue cheese, tarragon vinaigrette

Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and allow to cool. Once cooled, peel the beets and slice them into wedges.

Roast the Beets

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of chopped fresh tarragon, salt, and pepper to taste.

Prepare the Vinaigrette

In a large bowl, combine the mixed salad greens and roasted beet wedges. Crumble the Danish blue cheese over the top and sprinkle with walnuts. Drizzle the tarragon vinaigrette over the salad and toss gently to combine.

roasted beet salad

Recipe information

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