Roasted Beet Salad with Bleu Cheese and Tarragon

By pattie_d

Chef MD

Prep: 15 minutes
Cooking time: 35 minutes

Ingredients

• 1 bunch small beets with healthy greens attached (about 12 beets)
• 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
• 1 tablespoon sherry vinegar
• 1 cup chopped red onion
• 2 tangerines, peeled, separated into sections
• 2 tablespoons chopped fresh tarragon, divided
• 1/3 cup crumbled blue cheese
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Heat oven to 400°F.

Trim off and reserve beet greens. Scrub beets and wash greens. Cut each beet into 6 thin wedges. Place beets in an 8 or 9-inch square glass baking dish or pan. Toss beets with 1 teaspoon olive oil; spread into a single layer. Bake 30 to 35 minutes or until beets are tender when pierced with a sharp knife. Let stand 10 minutes; drizzle vinegar over warm beets.

While beets are roasting, heat remaining 1 tablespoon oil in a large skillet over medium heat. Add onion; saute 5 minutes or until golden brown. Trim off and discard tough stems from beet greens. Coarsely chop leaves; add to skillet. Saute 3 minutes or until greens are wilted. Remove from heat; stir in 1 tablespoon of the tarragon; transfer to four serving plates. Top with beets; salt, tangerines and cheese. Top with remaining 1 tablespoon tarragon; serve with pepper.

Substitutions: golden beets may replace the regular beets, balsamic vinegar may replace the sherry vinegar and goat cheese or Gorgonzola cheese may replace the blue cheese.