Salad of Roasted Beets and Arugula with Blue Cheese Dressing

Skill Level: Intermediate
Servings: 12
Nutritional Information Per Serving (1 of 12 servings): Calories 266, Total Fat 22 g, Saturated Fat 7 g, Carbohydrates 11 g, Dietary Fiber 4 g, Sugars 6 g, Protein 9 g, Cholesterol 24 mg, Sodium 453 mg
Total Time: 1 hour 30 minutes
Preparation Time: 30 minutes
Cooking Time: 1 hour

Transform simple ingredients into a vibrant, crowd-pleasing salad bursting with earthy sweetness, peppery bite, and creamy indulgence. Roasted beets meet crisp arugula for the ultimate texture contrastperfect for impressing at your next gathering!

3 bunches baby beets, cleaned, trimmed, and halved
1/3 cup extra-virgin olive oil
A handful of fresh thyme sprigs
Kosher salt and freshly ground black pepper, to taste
5 bunches arugula, washed, dried, and torn by hand
Celery leaves from 1 bunch of celery (about 1/2 cup)
1 cup walnut halves and pieces, toasted
1/2 pound blue cheese, crumbled
1 cup sour cream
2 tablespoons freshly chopped chives
Juice of 1 lemon

Preheat your oven to 400F (200C). Imagine the aroma of thyme-infused beets roasting to tender perfection!
Spread the beets on a large piece of aluminum foil, drizzle with olive oil, scatter thyme sprigs on top, and season with salt and pepper. Fold the foil tightly into a sealed packet and place it on a baking sheet. Roast until tender when pierced with a knife, about 45 minutes to 1 hour. (Test by inserting a knife; it should slide in easily.) Cool to room temperature, then transfer to a large bowl. Add arugula, celery leaves, and toasted walnuts, tossing gently for a fresh, crunchy medley.
For the irresistible blue cheese dressing: In a bowl, mash the blue cheese and sour cream with a fork. Stir in chives, lemon juice, and black pepper. Mix well, keeping some cheese chunks for delightful texture. Thin with a tablespoon of water if needed.
Drizzle the dressing over the salad, tossing gently to coat. Adjust seasoning and serve on a chilled platterwatch it disappear as guests rave!