Monday, 8 August 2011

Roasted Bean & Beet Salad with Blue Cheese

6 servings
1 hour 15 minutes - including 1 hour advance prep, but not cooling time

Roasted Bean and Beet Salad with Mustard Balsamic Vinaigrette
Roast the Beans and Beets
4 medium-large beets
450 grams (1 pound) green beans
1/4 cup mild vegetable oil
1 teaspoon sea salt

Preheat the oven to 400°F.

Peel the beets and cut them into wedges. Toss them with half the oil and salt in a shallow baking tray.

Wash and trim the beans and toss them with the remainder of the oil and salt in another shallow baking tray.

Roast both beets and beans for 40 minutes to an hour, stirring every 15 to 20 minutes, until cooked and showing signs of browning. Let cool until you are about to make the salad.

Make the Dressing:
1/4 cup sunflower seed oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard

Whisk or shake together in a small bowl or jar.

Assemble the Salad:
1 small sweet onion (about 1 cup when chopped)
100 grams (1/4 pound) blue cheese, crumbled

Peel and chop the onion, and toss with the cooked, cooled beans and beets. Toss with the dressing and mix in the crumbled blue cheese.

Last year at this time I made Cauliflower with Tomatoes & Cilantro.


H said...

Lazy Cook question. Is there a reason that the beans and beats can't both be roasted in the same pan? I'm always looking for ways to cut down on dishes.

Ferdzy said...

H, you could. It just needs to be large enough to spread them all out reasonably well.

I used 2 because I wasn't sure they would cook in the same time, but really they did so it should be fine to use 1 large pan.