Slow Roasted Beet Salad with Blue Cheese
- Yield: 6 servings
- Nutritional Information Per Serving (Serving Size: 1 of 6 servings): Calories 392, Total Fat 30 g, Saturated Fat 10 g, Carbohydrates 21 g, Dietary Fiber 6 g, Sugar 15 g, Protein 12 g, Cholesterol 28 mg, Sodium 701 mg
- Total Time: 2 hr 20 min
- Preparation Time: 15 min
- Cooking Time: 2 hr 5 min
Ingredients:
- 1 pound red beets
- 1 pound yellow beets
- 4 ounces olive oil
- 2 tablespoons sea salt
- 3 bunches watercress
- 8 ounces Maytag blue cheese
- Juice and zest of 2 oranges
Instructions:
- Preheat your oven to 275F. Brush the beets with 1 ounce of olive oil and sprinkle evenly with half the sea salt. Roast for 2 hours or until tender. Peel, then slice into -inch rounds. Set aside to create a stunning base.
- On a large serving platter, artfully layer the vibrant red and golden beet slices alternately. Top with fresh watercress for a peppery crunch, then generously crumble the creamy Maytag blue cheese over everything.
- Drizzle with the remaining olive oil, orange juice, and zest for a bright, citrusy finish. Sprinkle the rest of the sea salt, and serve immediately to savor the irresistible contrast of sweet, earthy beets and tangy cheese. Your guests will be wowed!
