Beetroot With Roquefort Recipes

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ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING



Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing image

Categories     Salad     Leafy Green     Vegetarian     Blue Cheese     Beet     Fall     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 14

For dressing
1/2 cup mayonnaise
1 large shallot, minced
1 tablespoon Sherry wine vinegar
1 large garlic clove, minced
2 teaspoons Dijon mustard
1/3 cup crumbled Roquefort cheese
3 tablespoons whipping cream
For salad
6 medium beets, tops trimmed
3 hearts of romaine lettuce, quartered lengthwise, ends left intact
1 small red onion, thinly sliced
1 watercress bunch, thick stems trimmed
3/4 cup walnut halves, toasted

Steps:

  • Make dressing:
  • Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make salad:
  • Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
  • Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

PEAR AND ROAST BEETS WITH ROQUEFORT



Pear and Roast Beets With Roquefort image

Provided by Moira Hodgson

Categories     salads and dressings, appetizer, side dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

6 beets
1/2 cup walnuts
1 bunch watercress, stems trimmed
1 head endive, cut in thin slivers
1/4 cup walnut oil
1 tablespoon red wine vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
1 Comice or Bartlett pear
1/3 pound Roquefort cheese

Steps:

  • Preheat oven to 375 degrees. Trim the stems from the beets. Place the beets on a rack and bake them in their skins for about an hour, or until they are tender when tested with a fork. Cool and slip off their skins.
  • While the beets are cooling, place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Remove, cool and chop coarsely.
  • Place the watercress leaves and the endive in a bowl. Whisk together the walnut oil, vinegar, salt and pepper and pour the dressing over the watercress and endive. Toss thoroughly and correct seasoning.
  • Slice the beets; core and slice the pears. Divide the salad among four plates. Arrange slices of beets and pears on each salad plate. Crumble the Roquefort over the top, sprinkle with walnuts and a little more pepper and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 18 grams, Carbohydrate 21 grams, Fat 28 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 791 milligrams, Sugar 13 grams

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