Sally’s Heirloom Beets Recipe
boucheron cheese, candied pecan
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Ingredients
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Heirloom Beets
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash the heirloom beets thoroughly, and trim the tops and tails. Wrap each beet in aluminum foil drizzled with olive oil and sprinkle with salt and pepper. Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until tender when pierced with a fork.
- 2
Prepare the Dressing
In a small bowl, mix together the balsamic vinegar and remaining olive oil. Add salt and pepper to taste.
- 3
Assemble the Dish
Once the beets are roasted and cool enough to handle, peel the skins off and cut them into wedges. Arrange the beet wedges on a serving platter, crumble the Boucheron cheese over the top, and sprinkle with candied pecans and fresh herbs. Drizzle the balsamic dressing over the salad before serving.