Beet And Blue Cheese Salad Recipe
Beets, heirloom tomatoes, local blue cheese, scallion vinaigrette.
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Ingredients
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Salad Ingredients
Scallion Vinaigrette Ingredients
Method
Salad Preparation
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each one in aluminum foil. Place them on a baking sheet and roast in the oven for about 45-60 minutes until they are tender when pierced with a fork. Let them cool, then peel and slice them into wedges.
- 2
Prepare the Tomatoes
While the beets are roasting, wash and slice the heirloom tomatoes into wedges or rounds. Set aside.
- 3
Prepare the Scallions
Finely chop the scallions, using both the white and green parts. Set aside.
- 4
Assemble the Salad
In a large bowl, combine the mixed salad greens, roasted beet wedges, and sliced heirloom tomatoes. Crumble the blue cheese over the top and sprinkle with chopped scallions.
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined and emulsified.
- 6
Dress the Salad
Drizzle the scallion vinaigrette over the assembled salad just before serving. Toss gently to combine all ingredients and ensure even distribution of the dressing.
