Monday, July 30, 2012

beet, blue cheese, and almond salad

Feeling a little adventurous? Try this beet salad. It adds gorgeous color to your menu.

serves 6
7 medium beets (21/2 lbs)
1 clove garlic
3 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
3/4 tsp. ground black pepper
8 oz. blue cheese
1/4 cup sliced or chopped almonds
1 Tbsp. chopped fresh flat leaf parsley

1. Trim and peel the beets. Cut 6 in bite-size pieces. Place in a steamer basket over a pot of boiling water. Cover and steam 20-25 minutes until tender.
2. Coarsely grate the remaining beet; place in a large bowl. For a dressing mash garlic with a pinch of salt to a paste (it helps to mince then scrape the flat side of a knife over it in both directions); add to grated beet along with the oil, lemon juice, 1 tsp. salt, and the pepper. 
3. When the beets are cooked, toss them with the dressing. Cool to room temperature or chill in refrigerator.
4. Crumble blue cheese over the salad and sprinkle with almonds and parsley.

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