Salad Of Roasted Beets And Arugula With Blue Cheese Dressing

Recipe Ingredients

3		Baby beets - washed, trimmed,
		And halved
1/3 cup	78ml	Extra-virgin olive oil
1		Handful fresh thyme sprigs
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
5		Arugula - washed, dried,
		And hand-torn
		Celery leaves from 1 bunch celery - (abt 1/2 cup)
1 cup	146g / 5.1oz	Walnut halves and pieces - toasted
1/2 lb	227g / 8oz	Blue cheese - crumbled
1 cup	237ml	Sour cream
2 tablespoons	30ml	Chopped fresh chives
1		Lemon - juiced

Recipe Instructions

Preheat the oven to 400 degrees.

Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and remove skins. Put beets in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.

To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.

Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

This recipe yields 12 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-SP02) - from the TV FOOD NETWORK

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