Beet, Blue Cheese, Almond Salad

By á-1521

Ingredients

• 7 7
• medium beets (2 1/2 pounds)
• 1 1
• small clove garlic
• Kosher salt
• 3 3
• tablespoons extra-virgin olive oil
• 2 2
• tablespoons lemon juice
• 3/4 3/4
• teaspoon ground black pepper
• 8 8
• ounces creamy blue cheese
• 2 2
• ounces Marcona almonds
• 1 1
• tablespoon chopped fresh flat-leaf Italian parsley

Preparation

Step 1

1. Trim and peel the beets. Cut six of the beets into bite-sized pieces. Place in a steamer rack over a pot of boiling water. Cover the pot and steam 20 to 25 minutes, until tender.
2. Coarsely grate the remaining beet; place in a large bowl. For dressing, mash the garlic with a pinch of salt to make a paste;add to grated beet along with the oil, lemon juice, 1 teaspoon salt, and black pepper. When beets are cooked, toss them with the dressing. Cool to room temperature.
3. Crumble blue cheese over the salad and sprinkle with almonds and parsley.