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Salad of Roasted Beets and Arugula with Blue Cheese Dressing Recipe

Get Salad of Roasted Beets and Arugula with Blue Cheese Dressing Recipe from Recipe Iseasy

Salad of Roasted Beets and Arugula with Blue Cheese Dressing Recipe

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
  1. Preheat your oven to 400F (200C). Imagine the aroma of thyme-infused beets roasting to tender perfection!
  2. 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.
  3. 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.
  4. Drizzle the dressing over the salad, tossing gently to coat. Adjust seasoning and serve on a chilled platterwatch it disappear as guests rave!

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