Recipe

Roasted Beet Salad Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 7 months ago A while back, my sister gave me a cookbook from the "Balthazar" restaraunt in New York . This is a salad recipe from the book that I made for a family progressive dinner. It was a real hit. It is a sexy salad that would be a perfect starter for a... More Prep:30m Cook:15m Servings:6	Jimrug1
	salads beets greens cheese nuts

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Ingredients

1 cup walnuts

¼ cup Olive Oil

½ lb Haricots Verts (or very thin green beans)

4 Leeks, thinly sliced (white and pale green parts only)

¼ cup Sherry Wine Vinegar

1 Tsp Dijon Mustard

¾ cup Grapeseed Oil (or Canola)

¼ cup cold pressed Walnut Oil

¼ Tsp Salt or to taste

4 medium Beets, roasted and chopped into ½ inch dice

2 heads Belgium Endive, julienned lengthwise into ½ inch strips (or substitute Bib Lettuce cut the same way)

¼ lb Blue Cheese (Roquefort ) cut into 12 pieces

Fresh ground Black Pepper to taste.

Directions

ROASTED BEETS (Can be done the night before)

Wash beets well and cut off all but about ½ inch of the stem. Brush with Olive Oil, season with Salt & Pepper and wrap each Beet separately in a foil pouch inserting a sprig of thyme in each pouch. Bake at 325 – 350 degrees until fork tender. (1 – 1 ½ hrs.) Cool, remove skin and dice. Place in a bowl, cover and chill in the refrigerator at least 45 mins.

TOASTED NUTS

Preheat oven to 375 degrees. Spread Walnuts on a sheet pan and roast until they are aromatic but don’t allow to brown. (3 – 5 mins). Transfer to a dish, reserve.

BEANS & LEEKS

In a large bowl, prepare a ice water bath. Bring a large pot of salted water to boil. Add the Haricot Verts and cook until crisp tender. (5 – 10 mins) Plunge cooked beans in ice water until cold. Drain, pat dry and reserve. Add leeks to the still boiling water and cook until they have lost their crunch. (10 – 15 min) Revive in the ice water, drain and reserve.

SALAD DRESSING

Combine the Vinegar and Mustard in a bowl, wisk in the Grapeseed and Walnut Oils. Season with the ¼ Tsp of Salt and a few grinds of Black Pepper.

SALAD

Combine the Leeks and the chilled Beets, season with Salt & Pepper, toss in about ¾ cup of the salad dressing. In a separate bowl, season the Haricot Verts with salt and toss to coat in about ¼ cup of the dressing.

To Serve: With the Leek-Beet mixture, make a bed on 6 individual plates and top each with a bundle of Haricot Verts.

Make a tiny puddle of dressing in a small bowl. Divide Endive into 6 small bouquets. Take each bouquet by the stem end and swirl it in the dressing to lightly coat and place within the bundles of Haricot Verts. Arrange two pieces of Blue Cheese on each plate and top with a few toasted Walnuts.

( I used blanched chives to tie the bundles of beans and Endive bouquets together.)

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Comments

lunasea 1 year, 7 months ago said:
Oh wow....Jim, you rock! This is indeed one sexy, beautiful and flavorful salad. I am almost overwhelmed with the ingredient mix here - so many of my favorites. I adore beets, haricot verts, leeks, endive, Roquefort and walnuts with that delightful vinaigrette. I am swooning and cannot wait to try this. You have blown my culinary brain with this one...sweetie. Bravo...and you deserve a 20. At least.

Hugs,
~Vickie

lunasea 1 year, 7 months ago said:
And wrapped with blanched chives?...you're off the charts, hon. Wow....

zena824 1 year, 7 months ago said:
Great salad.....Thanks..

mystic_river1 1 year, 7 months ago said:
Now that is a thing of beauty! And I love beets...thanks for another great post!^5 joymarie

bluewaterandsand 1 year, 7 months ago said:
Superb! I agree, you deserve more than a 5 rating for this one.

jenniferbyrdez 1 year, 7 months ago said:
Lovely. Thank you.

c2max 1 year, 7 months ago said:
Oh gosh -- I love beets - I grow them in my garden. This goes on the list to try. Thanks!

crabhappychick 1 year, 7 months ago said:
What a fabulous salad! Wouldn't it be a nice addition to a home-cooked meal for Mother's Day?!

alliberries 1 year, 3 months ago said:
OOHH I love salads like this thanks fpr the post!!

lanacountry 1 year, 2 months ago said:
THIS is a lovely recipe, Jim!! Many thanks!! :)
^ ^ ^ ^ ^5

trigger 1 year, 1 month ago said:
Nothing Beats beets that are freshly roasted!
This salad dressing with the grapeseed oil and blue cheese is a knock out.
Five forks Jim

elgab89 1 year, 1 month ago said:
******************************************************
THIS IS A BLUE RIBBON RECIPE
******************************************************
THIS RECIPE HAS WON THE October Roasted Vegetable Salad Contest:
BEST RECIPE

AND
MOST ORIGINAL

****** CONGRATULATIONS TO JIMRUG1 ******

lunasea 9 months, 1 week ago said:
Jim, I made your wonderful salad on Wednesday night and it was without a doubt one of the best salads I have ever tasted. It's a textural and flavorful masterpiece - plus, it's just so beautiful and sexy to plate and present. I made it exactly as written and wouldn't change a thing. The dressing is fantastic and perfectly balanced in taste - I will be using that for a number of other dishes as well.

This recipe is one I will be making again and again. It would truly wow any gathering as a salad course - and would indeed make the perfect starter for a romantic dinner. Thank you so much, hon - bravo! ;-)~

Adding one of the pictures of the plated salad I took. I really liked the way the bundles of endive and green beans looked standing up in the beet/leek salad. ~Vickie

lilliancooks 9 months, 1 week ago said:
I can see why this one the blue ribbon!

Also, Lunasea did a great job on the photo and review!:) What a beautiful description!

juels 9 months, 1 week ago said:
I love beets! Never fixed them this way yet! Definitely on my list to try!

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