Beet & Bleu Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem to prevent bleeding, and scrub the beets thoroughly to remove dirt.

Coat and roast

Toss whole beets with 1 teaspoon olive oil and 1/4 teaspoon salt. Wrap each beet loosely in aluminum foil or place in a covered baking dish.

Roast for 45–60 minutes until a paring knife or skewer slides easily into the center. Time varies by size—start checking at 40 minutes. Remove from oven and let cool until you can handle them.

Peel by rubbing the skins off with a paper towel or under cool running water. Slice peeled beets into wedges and measure 2 cups for the salad. Keep warm or at room temperature.

Toast and candy walnuts

Line a small baking sheet with parchment or a silicone mat. In a small nonstick skillet over medium heat, add 2 tablespoons sugar and 1 teaspoon butter. Stir until sugar begins to melt and turn slightly amber, about 2–3 minutes.

Quickly add the walnuts and a pinch (1/4 tsp) of salt. Stir constantly to coat the nuts evenly with the caramelized sugar for 1–2 minutes. Immediately spread the coated walnuts onto the prepared sheet to cool and separate them with a fork if they stick together. Let cool completely, then break into pieces and measure out 3 ounces.

Combine and emulsify

In a small bowl or jar combine 3 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Whisk or shake to dissolve the salt and honey.

While whisking constantly (or with the jar lid on), slowly drizzle in 3 tablespoons extra-virgin olive oil to create a smooth emulsified vinaigrette. Taste and adjust seasoning—add more honey if you prefer sweeter, or more lemon for brightness.

Prepare citrus segments

If using fresh orange supremes: cut away the peel and pith from one orange, then slice between membranes to release segments. Collect any juices to add to the vinaigrette if desired. Measure about 1 cup segments.

Toss greens

Place 6 cups mixed salad greens in a large bowl. Add about 2/3 of the prepared citrus vinaigrette (reserve the rest to adjust at plating). Gently toss the greens until lightly coated—do not overdress.

Plate salad

Divide the dressed greens among 4 plates or bowls. Arrange 2 cups roasted beet wedges evenly over the greens. Scatter 1 cup citrus segments across the salads.

Add toppings

Sprinkle 3 ounces candied walnuts and 3 ounces crumbled bleu cheese evenly over the salads.

Finish with a light drizzle of the remaining vinaigrette if desired and a grind of fresh black pepper. Serve immediately.