Roasted Beet Salad with Red Onion, Poblano and Lime

By lorik

Ingredients

• 1 1/2 pounds small beets (about 1/2 inches in diameter), well-scrubbed, stem-and-rootends rimmed, quartered (you'll have about 4 loosely cups)
• 1 large red onion sliced 1/4-inch thick
• 2 poblano chiles
• 1/3 cup olive oil
• 2 to 3 tablespoons Worcestershire sauce
• 1 teaspoon Salt
• 1/4 teaspoon black pepper, preferably freshly ground
• 2 tablespoons fresh lime juice
• 2 to 3 tablespoons choppen fresh cilantro
• 2 About 2 ounces young manchego cheese

Details

Servings 6
Adapted from rickbayless.com

Preparation

Step 1

Roast the vegetables. Heat the oven to 425 degrees. In a large bowl, combine the beets, onion and poblanos. In a small bowl, whisk together the olive oil, Worcestershire sauce, salt and pepper. Drizzle over the mixture and toss (I like to use my hands here) to coat everything evenly break the onion apart. Scoop onto a rimmed baking sheet, slide in the oven and roast, stirring carefully every 10 minutes, until the poblano is blistered and soft, about 20 minutes. Remove the chiles, then continue roasting, stirring every 10 minutes, until the beets are tender, 20 to 30 minutes more. Cool.

When the chiles are cool enough to handle, peel off the blistered skin, pull out the stems and seed pods, then quickly rinse to remove any stray seeds and bits of skin. Cut into 1/4-inch slices about 2 inches long.

Finish the salad. In a wide shallow serving bowl, combine the beets, onion and poblanos. Drizzle with the lime juice, sprinkle with the cilantro and toss to combine. Taste and season with more salt and pepper if you think necessary. With a vegetable peeler, shave shards of manchego over the salad. Your Roasted Beet Salad is ready to serve.