Roasted Beet Salad With Blue Cheese. In a large bowl whisk the 14 cup of grapeseed oil with the lemon juice vinegar sugar and garlic. Add the salad greens to a large bowl drizzle 4-6 tablespoons of the vinaigrette on the greens toss to combine.
Drizzle the beet reduction over and around the salad and. I roast three or four and then use them over the course of a few days. Beets are just one of those things that theres no middle ground with.
Arrange the sliced beets on the top and serve immediately.
In the same bowl toss the cooked beets with the remaining dressing season with smoked salt and pepper and arrange around the salad. In a small bowl whisk together the balsamic vinegar walnut or olive oil mustard and honey until completely combined. Season with salt and pepper. Roasted beets topped with walnuts blue cheese and dill drizzled to perfection with our creamy bleu cheese dressing.