Serves4
- Active Time:15 min
- Start to Finish:25 min
In addition to being handy for salads, roasted beets also make for a fast side dish, when cut into julienne and tossed in a pan with butter and caraway seeds. For a quick borscht-type main-dish salad, cut the beets into cubes, combine them with chopped roasted onions and pieces of leftover pot roast, and toss with a dill vinaigrette.
January 2007
-
1
tablespoon
olive oil
-
1
teaspoon
balsamic vinegar
-
1/8
teaspoon
salt, or to taste
-
1
bunch roasted beets, peeled and cut into 1/2-inch wedges
-
4
Boston lettuce leaves
-
2
tablespoons
coarsely chopped walnuts, lightly toasted (see Cooks' note, below)
-
1 1/2
oz
crumbled blue cheese (1/4 cup)
-
Whisk together oil, vinegar, and salt in a bowl. Add beets and toss to coat. Divide lettuce, then beets, among 4 plates, then top with nuts and cheese.
Cooks' note: Toast nuts in a shallow baking pan in a 350°F oven until golden, 5 to 10 minutes.
