Roasted Beets with Oranges, Blue Cheese and Walnuts

If you’ve never cooked beets before, try roasting them to bring out their natural sweetness. They pair beautifully with sweet juicy oranges, salty blue cheese and crunchy walnuts. If you like, serve over a bed of arugula with sliced, grilled steak for a one dish meal. Serves 6.

Sherry Vinaigrette

1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1 teaspoon finely diced shallots
salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil

  1. In a small bowl, whisk together the Dijon mustard, vinegar, shallots, salt and pepper. Slowly whisk in the oil. Refrigerate (up to one week) until ready to serve.

Roasted Beet Salad

4 beets
1/4 cup Sherry Vinaigrette
2 oranges, peeled and segmented
1/4 cup blue cheese crumbles
3 tablespoons toasted, chopped walnuts (optional)

  1. Preheat the oven to 350°F.
  2. Wash and trim the tops and bottoms of the beets, but do not peel them. Toss the beets with olive oil and wrap them in foil. Roast them in the oven until tender when pierced with a small paring knife, about 30 to 45 minutes for medium sized beets, longer for larger ones. Let cool.
  3. When cool enough to handle, peel and cut the beets into bite-sized wedges.
  4. When ready to serve, toss the beets with half of the Sherry Vinaigrette. Add more dressing as desired.
  5. Arrange the beets in a large serving bowl. Garnish with orange segments, blue cheese and walnuts.


Tip for peeling beets:
With a paper towel in each hand, rub the skin off of each beet. The paper towels keep your hands from turning bright red (if you’re peeling red beets) and do a beautiful job of taking off the skin while maintaining the contour of the beet.

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