Roasted Beets with Blue Cheese and Walnuts

 

 

4
medium beets (1 pound), greens discarded and scrubbed
2
tablespoons olive oil
Salt and pepper
1/4
cut calnuts, roughly chopped
2
tablespoons red wine vinegar
1/4
cup crumbled blue cheese

 

 

Heat oven to 400 degrees.  Wrap the beets individually in aluminum foil and place them on a rimmed baking sheet.  Roast until a skewer can be inserted easily into a beet, 45 minutes to 1 hour or longer, depending on size of the beets.

 

Remove the beets from the oven, open the foil packets and allow to cool for 10 minutes.  Rub off the skins using paper towels.  Slice the beets 1/4-inch thick, then toss with the olive oil.  Season with salt and pepper to taste.

 

>While the beets are in the oven, toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. 

 

Arrange the sliced beets on a platter or individual salad plates and sprinkle with red wine vinegar, blue cheese and nuts.  Serve warm or at room temperature or chilled.

 

Serves 4.