© Christina Holmes
Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8

This simple eastern European–style salad has been one of Nicolaus Balla’s favorites ever since he lived in Hungary as a teenager. He marinates sweet roasted beets in a red wine vinaigrette to make them more flavorful before tossing them with scallions, herbs and crumbled blue cheese. Slideshow: Amazing Beet Recipes   Recipe from Food & Wine America's Greatest New Cooks

How to Make It

Step 1    

Preheat the oven to 350°. In a small baking dish, brush the beets with oil and season with salt and pepper. Cover the baking dish tightly with foil and roast
the beets for about 1 hour and 15 minutes, until tender when pierced with a knife. Let cool, then peel the beets and cut them into 1-inch wedges.

Step 2    

In a large bowl, whisk the 1/4 cup of grapeseed oil with the lemon juice, vinegar, sugar and garlic; season with salt and pepper. Add the beets, toss to coat and let them stand at room temperature for 30 minutes.

Step 3    

Add the scallions, dill and parsley to the beets and toss well. Transfer the beets to plates, top with the crumbled blue cheese and serve.

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