Romaine And Roasted Beet Salad With Creamy Roquefort Dressing Recipes
ENDIVE AND PEAR SALAD WITH GORGONZOLA CREAM DRESSING
Provided by Anita Ravon
Categories Salad Cheese Dairy Leafy Green No-Cook Vegetarian Quick & Easy Yogurt Blue Cheese Pear Endive Bon Appétit France
Yield Serves 6
Number Of Ingredients 10
Steps:
- Whisk 3 tablespoons vinegar, oil and honey in large bowl to blend. Add endive and pear and toss to coat. Blend sour cream, yogurt and remaining 1 tablespoon vinegar in medium bowl; mix in cheese. Season dressing to taste with salt and pepper.
- Mound pear salad on platter. Top with dressing, then nuts and chives.
ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING
Categories Salad Leafy Green Vegetarian Blue Cheese Beet Fall Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 14
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.
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ROASTED BEET, WALNUT AND ROMAINE SALAD RECIPE | MYRECIPES
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Servings 10Calories 356 per servingTotal Time 10 mins
- Preheat oven to 375°F. Rub beets with olive oil. Place each oiled beet on a sheet of foil. Season with salt and pepper and add a sprig of thyme. Gather foil around each beet and crimp ends to seal tightly. Roast until completely soft, 45 minutes.
- Spread walnuts in a single layer on a baking sheet. Bake, stirring often, until lightly browned, 7 minutes. Transfer to a bowl to cool. Chop walnuts.
- Whisk salt, pepper, lemon juice and mustard. Gradually whisk in oil. Remove beets from foil and, working under cold running water, rub them to peel off skins. Cut each beet in half crosswise and thinly slice.
- Tear lettuce into large pieces. Place in a large bowl; add beets and nuts. Toss with dressing, sprinkle with Gorgonzola and serve.
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- Preheat the oven to 375°F. Wash and peel the beets; cut into 1-inch pieces. Place in a 2-quart baking dish. Toss with 1 tablespoon of the olive oil and the salt and pepper to taste. Cover dish tightly with foil and bake for 30 minutes.
- Meanwhile, peel the carrots, turnips, and/or parsnips. Cut carrots and turnips into irregular-shape 1-inch pieces. Cut parsnips into irregular 3/4-inch pieces. Place in a 15x10x1-inch baking pan. Add shallots. Toss with 1 tablespoon of the olive oil. Sprinkle with additional salt and pepper.
- Remove foil from dish with beets; stir beets gently. Increase oven temperature to 425°F. Return beets to oven and place pan with shallot mixture alongside beets. Roast both pans, uncovered, for 30 to 40 minutes or until tender.
- Meanwhile, for dressing, in a screw-top jar combine the 6 tablespoons olive oil, the white wine vinegar, thyme, Dijon-style mustard, honey, garlic, and additional salt and pepper to taste; cover and shake well.
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- Rinse the beets and trim off the leafy tops (reserve for a recipe using beet greens). Wrap each beet loosely in aluminum foil and place in the oven. Roast until tender and easily pierced with the tip of a paring knife, about 1 hour.
- When cool enough to handle, slice off each leaf end. Push off the skin using your thumbs. If the skin doesn't easily strip away, the beets probably need more time in the oven. Try another 10 minutes.
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- Bring a pot of water to a boil. Place whole, unpeeled beets into pot. Reduce heat and simmer until beets are fork tender, 20-40 minutes depending on the size. Let cool while you prep the other ingredients then peel.
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- Preheat the oven to 375°. In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool.
- In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender. Let cool to room temperature.
- In a bowl, whisk the lemon juice and honey. In another bowl, mix the feta, yogurt and lemon zest so it remains a bit chunky. Season with pepper.
- Arrange the lettuce on plates. Top with the beets and onions and drizzle the lemon honey on top. Dollop the feta dressing on the salad; season with pepper. Garnish with cilantro and mint and serve.
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