Roasted Beets With Cabrales Blue Cheese Endives And Walnuts Recipes

Steps:

• Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
• Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

Steps:

• Preheat oven to 350 degrees F.
• Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife.
• In a 1-quart non-reactive saucepan, over medium-high heat, reduce the tangerine juice to about 3/4 cup. Add the lemon juice. Remove from the heat and strain with a fine sieve.
• Return to the saucepan; add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 cup. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. (Can be stored in refrigerator for up to 1 1/2 weeks.)
• When cool enough to handle, peel the beets, and thinly slice them into rounds. Arrange on a serving platter and drizzle with the dressing. In a large bowl, toss the spinach with the remaining dressing and place spinach on top of beets in the center of the platter.
• Remove the wedge of blue cheese from the freezer. Using a microplane grater, grate the desired amount over the salad. Garnish with toasted almonds.

Steps:

• Preheat the oven to 425 degrees F.
• In a roasting pan, toss the beets with the salt, pepper, 3 tablespoons sherry vinegar and 3 tablespoons olive oil. Cover with foil and roast for 1 hour.
• Remove the beets from the oven and allow to cool slightly. Using several paper towels and with rubber gloves, peel the skins off the beets, keeping the yellow and red beets separate. Cube the red beets on a cutting board lined with parchment paper into 1/2-inch pieces. Put into a bowl and set aside. Repeat with the yellow beets and put into a separate bowl.
• Lower the oven temperature to 300 degrees F.
• In a medium-sized saucepan, bring the water, sugar and walnuts to a boil over medium heat. Drain the walnuts and put them on a sheet pan lined with lightly greased parchment. Bake in the oven until well toasted, about 12 to 15 minutes. Remove from the oven and allow to cool.
• Divide the shallots and thyme between the red and yellow beets.
• Season each set of beets with sherry vinegar, olive oil, salt and pepper. Arrange the beets on a large serving platter keeping the beets separate for presentation. Top with crumbled goat cheese and candied walnuts.

Steps:

• Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
• Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
• Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
• Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

Steps:

• Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
• Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Steps:

• BEETS 1. Heat the oven to 350 degrees. Place the red and golden beets in two separate sealed foil packets and roast until tender, about 45 to 60 minutes. Once the beets are cool enough to handle, peel them. Cut the beets into wedges, keeping the two colors separate. 2. Whisk together the olive oil, sherry vinegar, chives and shallots and season to taste with salt and white pepper. Separately marinate the beets with the vinaigrette. ENDIVES Clean the endives and cut off the bottom inch of each. Slice off the stem, then thinly slice the cut-off end of each endive. Carefully separate the remaining leaves, wrap in wet paper towels and chill. WALNUT VINAIGRETTE Whisk together the vinegar and mustard and slowly drizzle in the walnut and olive oils until emulsified. Stir in the shallot and season to taste with salt and white pepper. BEET REDUCTION Place the walnuts and butter in a small baking dish and roast in a 350-degree oven until golden brown, about 15 to 20 minutes. Drain on paper towels and season with salt. GARNISH & ASSEMBLY 1. Sprinkle the walnut vinaigrette onto the endive leaves and the sliced endive and gently toss to coat. Season to taste with salt and pepper. Repeat with the beet greens or mustard greens, if using. 2. Alternate 3 wedges of red beets with 2 wedges of yellow beets in the center of each of 6 serving plates. Arrange 4 of the red endive leaves so the tips are pointing up, leaning on the beet wedges, and 4 of the yellow leaves pointing to the left, placed below the wedges on each plate. Crumble the blue cheese and divide among the 6 serving plates. Scatter 5 walnut halves around each plate with the torn beet greens. Drizzle the beet reduction over and around the salad and serve. Each serving: 722 calories; 13 grams protein; 23 grams carbohydrates; 13 grams fiber; 67 grams fat; 13 grams saturated fat; 24 mg. cholesterol; 447 mg. sodium.