How to Make It
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.
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.
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.
Good-quality brown or black bread.