Warm Roasted Beet Salad With Spinach And Blue Cheese Recipes

WARM ROASTED BEET SALAD

Steps:

• Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally., Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool., Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

ROASTED BEET SALAD WITH BLUE CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
• In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
• Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
• When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
• Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

OVEN-ROASTED BEETS WITH WILTED SPINACH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim and wash beets. Set leaves aside and discard stems. Wrap beets in foil packages (3 per package) and place in a deep baking dish.
• Roast in the preheated oven until tender, about 45 minutes.
• Remove from the oven. Divide onions, herbes de Provence, 1/2 of the olive oil, salt, and pepper between the packages. Reseal and roast for another 45 minutes.
• Remove from the oven. Drizzle 1/2 of the balsamic vinegar into each package. Reseal and roast for 5 more minutes.
• Meanwhile, melt butter and remaining olive oil in a pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Throw in spinach and reserved beet leaves. Cook, stirring often, until wilted, about 5 minutes.
• Remove beets from the oven. Transfer beets, onions, and all drippings to a serving dish. Stir in wilted greens and season to taste.