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Recipe

Chopped Roasted Beet and Blue Cheese Salad

Servings: 4 to 6

Fresh dill, bright scallions, and a tangy vinaigrette breathe new life into the classic combination of beets and blue cheese. Dill sprouts, available at some specialty markets, add an extra punch of dill flavor.

Ingredients

  • 2 lb. trimmed beets
  • 1/3 cup grapeseed oil, preferably unfiltered
  • 2 Tbs. red wine vinegar
  • 1 Tbs. fresh lemon juice
  • 2 medium cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 6 to 8 oz. firm blue cheese, crumbled
  • 1/2 cup sliced scallions, white and light green parts only
  • 1/2 cup chopped fresh dill
  • 1/4 cup dill sprouts (optional)

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 9
      Fat (g): 21
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 9
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 20
      Sodium (mg): 630
      Carbohydrates (g): 21
      Fiber (g): 3
      Protein (g): 17

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Put the beets and 1/2 cup water in a 9×13-inch roasting pan. Cover tightly with aluminum foil. Roast until the beets are easily pierced with a fork, about 1 hour. Let cool to room temperature, then peel and cut into 1/2-inch dice. Refrigerate to cool completely.
  • In a large bowl, whisk together the oil, vinegar, lemon juice, garlic, 1 tsp. salt, and 1 tsp. pepper. Add the beets, blue cheese, scallions, dill, and dill sprouts, if using. Toss to combine. Let sit for at least 15 minutes before serving.

Make Ahead Tips

This salad is best served the day it’s made, but it can be refrigerated in an airtight container for up to 2 days.

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