Beets & Blue Cheese Board Recipe

1. Cook and peel

If your beets are not already cooked: trim tops and scrub. Place in a medium pot, cover with water, bring to a boil, then simmer 30–45 minutes until a knife slides easily into the center. Alternatively roast at 400°F (200°C) wrapped in foil 45–60 minutes. Drain and cool slightly. When cool enough to handle, use paper towels to rub the skins off, then cut off stems and slice beets into 1/4-inch (6 mm) rounds or wedges.

2. Place sliced beets in a shallow bowl or container while you make the dressing.

3. Whisk dressing

In a small bowl combine 3 tbs extra-virgin olive oil, 1 tbs red wine or sherry vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1 tbs finely chopped shallot, a pinch of salt and a pinch of freshly ground black pepper. Whisk until emulsified.

4. Marinate beets

Pour about half of the dressing (reserve the rest for finishing the board) over the warm beet slices. Toss gently to coat. Let marinate at room temperature for 10–20 minutes so the beets absorb flavor. Drain any excess before placing on the board.

5. Toast the nuts: place walnuts or pecans in a dry skillet over medium heat and toast, stirring, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool, then roughly chop if desired.

6. Toast baguette slices or crackers: brush baguette slices lightly with olive oil and toast in a 375°F (190°C) oven for 8–10 minutes until golden, or bake crackers for 5 minutes to crisp. Let cool.

7. Choose a large board or platter. Arrange components in clusters rather than rows so guests can see variety: place the marinated beet slices in one or two small piles; crumble the blue cheese into a small heap (or leave a wedge for slicing); place the goat cheese log on a small dish or directly on board.

8. Scatter toasted nuts, mixed olives in a small bowl or pile, and thin pear or apple slices near the cheeses. Add crackers or toasted baguette slices in a fan along one side.

9. Drizzle remaining dressing over the arranged beets and lightly over the pears. Then drizzle 2 tbs honey over the blue cheese and beets in thin streams. Finish with 2 tbs balsamic glaze dotted or lightly zig-zagged over the beets.

10. Garnish: tuck fresh herb sprigs and a handful of microgreens or baby arugula around the board. Sprinkle sea salt flakes and freshly ground black pepper over the beets and cheese to taste.

11. Provide small spoons for honey and olives and cheese knives for the cheeses. Serve at room temperature so the flavors are bright; allow 10 minutes after assembly if cheeses were refrigerated.