Marinated Beet Salad with Raspberries and Blue Cheese
By Katie LeairdPublished on August 19, 2016
Time
2 hours, plus 30 minutes cooling and 30 minutes marinating
Yield
Serves 6
Ingredients
Before You Begin
To ensure even cooking, look for beets of similar size—roughly 2 to 3 inches in diameter. Red or golden beets will work equally well in this recipe. Peel the cooked beets over the leftover foil packet to minimize mess.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Place 16 by 12-inch piece of aluminum foil on rimmed baking sheet. Arrange beets in center of foil and lift sides of foil to form bowl. Add water to beets and crimp foil tightly to seal. Roast until beets can be pierced easily with fork, 1 1/4 to 1 1/2 hours.
- Once beets are cool enough to handle, rub off skins with paper towels. Halve each beet vertically, then cut into ½-inch-thick wedges.
- Whisk vinegar, oil, thyme, 1/2 teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add beets and toss to combine. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Arrange arugula on serving platter. Spoon beets over arugula and drizzle with remaining marinade. Arrange raspberries over salad and top with blue cheese and hazelnuts. Season with salt and pepper to taste. Drizzle with extra oil and serve.
Time
2 hours, plus 30 minutes cooling and 30 minutes marinatingYield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Handling beets can be a messy affair, from peeling to cooking and cutting. To make easy and neat work of preparing this root vegetable, we wrapped beets in aluminum foil and roasted them until they were soft and tender and their skins were ready to slip away. Tossing the roasted beets in a potent marinade while they were still warm helped them absorb more flavor. Raspberries, crumbled blue cheese, and toasted hazelnuts arranged over the marinated beets and arugula made a complex, sweet, and savory autumnal salad.
Before You Begin
To ensure even cooking, look for beets of similar size—roughly 2 to 3 inches in diameter. Red or golden beets will work equally well in this recipe. Peel the cooked beets over the leftover foil packet to minimize mess.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Place 16 by 12-inch piece of aluminum foil on rimmed baking sheet. Arrange beets in center of foil and lift sides of foil to form bowl. Add water to beets and crimp foil tightly to seal. Roast until beets can be pierced easily with fork, 1 1/4 to 1 1/2 hours.
- Once beets are cool enough to handle, rub off skins with paper towels. Halve each beet vertically, then cut into ½-inch-thick wedges.
- Whisk vinegar, oil, thyme, 1/2 teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add beets and toss to combine. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Arrange arugula on serving platter. Spoon beets over arugula and drizzle with remaining marinade. Arrange raspberries over salad and top with blue cheese and hazelnuts. Season with salt and pepper to taste. Drizzle with extra oil and serve.
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