Roasted Rainbow Beet Salad with imported Stilton
Enjoy beautiful rainbow beets in this fun twist on a classic salad! Rich, creamy, crumbled imported Stilton has a mild crowd-pleasing blue cheese flavor that perfectly complements the beets’ earthiness. Serve it crumbled on top or in the center of the platter for a pretty look.Print
- 6 small-medium sized mixed beets
- 1/4 cup extra virgin olive oil divided
- 3 cups arugula or baby greens
- 4 oz block imported Stilton
- 1 TB red wine vinegar
- 1 tsp honey
- 1 minced shallot
- 3 TB chopped pistachios
- Optional fresh mint chives, or parsley for garnish
Preheat oven to 400 degrees and line a baking pan with foil. Scrub beets and remove any greens or long stems. Drizzle beets with 1 TB olive oil and sprinkle with salt and pepper. Wrap each beet individually in foil, place on prepared pan, and roast for 30-40 minutes or until fork tender. Let cool and use the foil wrapping to rub beets and easily remove the skins. Slice into rounds or half circles depending on size.
Whisk together remaining 3TB olive oil, vinegar, honey, shallot, and 1/2 tsp kosher salt and a pinch of pepper. Arrange greens and beets on a platter and drizzle with vinaigrette. Place imported Stilton cheese in the center, lightly crumble and scatter over beets. Garnish with pistachios and optional herbs and enjoy!