Ingredients

How to make it

  • 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.)

Reviews & Comments 17

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  • NPMarie 6 months ago Was this review helpful? Yes Flag
  • lagoulue 4 years ago
    I am making this for my veggie family reunion later this month - I knew I wanted to make a beet/bleu cheese dish, but I never expected to find something this enticing! What a great combination of flavors. Thanks for this.
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    I love beets! Never fixed them this way yet! Definitely on my list to try!
    Was this review helpful? Yes Flag
  • lilliancooks 5 years ago
    I can see why this one the blue ribbon!

    Also, Lunasea did a great job on the photo and review!:) What a beautiful description!
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and 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 ******
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    THIS is a lovely recipe, Jim!! Many thanks!! :)
    ^ ^ ^ ^ ^5
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  • alliberries 6 years ago
    OOHH I love salads like this thanks fpr the post!!
    Was this review helpful? Yes Flag
    " It was excellent "
    crabhappychick ate it and said...
    What a fabulous salad! Wouldn't it be a nice addition to a home-cooked meal for Mother's Day?!
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  • c2max 6 years ago
    Oh gosh -- I love beets - I grow them in my garden. This goes on the list to try. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Lovely. Thank you.
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Superb! I agree, you deserve more than a 5 rating for this one.
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Now that is a thing of beauty! And I love beets...thanks for another great post!^5 joymarie
    Was this review helpful? Yes Flag
    " It was excellent "
    zena824 ate it and said...
    Great salad.....Thanks..
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    And wrapped with blanched chives?...you're off the charts, hon. Wow....
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and 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
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