the Lake Kitchen

Roasted Beet Salad Tossed with Blue Cheese and Balsamic

Serves 6

Ingredients

• 3 large beets or 6 small beets (3 1/2 cups)
• 2 Tablespoons olive oil
• 1/2 teaspoon thyme, dried
• 1 cup blue cheese, crumbled (use
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons pine nuts
• salt and pepper

Directions

1. Pre-heat oven to 400°
2. Place a sheet of aluminum foil on a cookie sheet.
3. Wash beets and towel dry.
4. Place beets on the foil and rub beets with olive oil and sprinkle with thyme.
5. Cover tightly with foil. Bake for 1 hour or until fork tender.
6. Remove from the oven, uncover and allow to cool.
7. Once cooled, with the back of a knife peel of skin and cut off tops and bottoms and discard.
8. Slice peeled beets into 1/4 inch thick slices, then cut slices into 1/4 inch strips and then cut in half. Place in a medium bowl.
9. Add crumbled blue cheese, vinegar and pine nuts to the beets. Sprinkle with a pinch of salt and pepper. Toss together and serve or refrigerate up to 2 days.

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