Roasted Beets with Blue Cheese and Pecans Recipe

The original Roasted Beets with Blue Cheese and Pecans recipe are from the recipe files of chef Robert Hammond of Portland, Oregon.  Robert says, “I have had more people tell me that they do not like beets.  Well, that was until they taste roasted beets.  Roasted beets have a deep, sweet taste that can not be accomplished in any other fashion.  Serve these delicious Roasted Beets with Blue Cheese and Pecans either as a side dish or a salad.”

Check out What’s Cooking America’s web page on How To Oven Roast Fresh Beets and learn how easy it is to do,

More delicious Beet Recipes.

 

Roasted Beets

 

Roasted Beets with Blue Cheese and Pecans Recipe:

Roasted Beets with Blue Cheese and Pecans Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: serves many

Ingredients:

2 pounds fresh beets (small or medium size)*
1 tablespoon vegetable oil
Salt and freshly-ground black pepper to taste
2 tablespoons olive oil
2 tablespoons good-quality Balsamic Vinegar (see below)
1/2 cup pecans or walnuts, coarsely broken
4 ounces Blue Cheese, crumbled

*  You could use a combination of red and yellow beets when making roasted beets.  Always purchase beets with the tops on them, if you can.  Fresh tops (greens) mean they are fresh beets.

 

Instructions:

Preheat the oven to 400 degrees F.

Beet GreensUse tender, freshly picked beets - wash, rinse and drain until all traces of garden soil are removed.  Use a small vegetable brush if needed.  Leave the beet whole unless you have some extra large ones (if extra large, cut in half).  Trim off the stems (leafy tops) and ends of the beets.

Please do not throw away those fresh beet greens when cooking fresh beets.  Cook the beet greens and enjoy a delicious and nutritious dish just like your grandparents grew up with.  Learn Beet How To Cook Fresh Beet Greens.

Lightly oil the beets with vegetable oil.  On a large baking sheet, cover with aluminum foil. Place prepared beets, in a single layer, on top.  Toss lightly with some olive oil to coat the beets.  Place another large sheet of aluminum foil on top of the beets and crunch up the sides of the aluminum foil together to seal.

Place in oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a paring knife.  Remove from oven and take off the top foil. Set aside to cool enough to handle.  When cool enough to handle, peel the skin off.  They should peel easily by hand, but you can use a paring knife if you want.

Cut the beets into wedges and place in a serving dish.  Season lightly to taste with salt and freshly ground black pepper. Drizzle with the olive oil and Balsamic Vinegar.  Sprinkle the walnuts and blue cheese over the beets.  Do not toss the salad once you add the cheese as you will end up with bright pink cheese crumbles.

Serve either warm or at room temperature.

Makes 8 servings.
 

 

https://whatscookingamerica.net/Vegetables/RoastedBeets.htm


 

To purchase Authentic Italian Balsamic Vinegars, check What’s Cooking America’s Gourmet Food Store below:

Aceto Balsamico Tradizionale di Reggio Emilia (aged a minimum of 12 years)

Aceto Balsamico Tradizionale (aged 20 to 30 Years)

 

Lagniappe:

The Balsamic Balsamic Vinegar in this dish is an important condiment that adds a lot of flavor so a good quality vinegar is of the utmost importance.  Rather than using the industrial balsamic vinegar found in the supermarket, invest in a small bottle of real Balsamic Vinegar (Balsamic Vinegar of Modena) that can be found at specialty food markets.  A 6- or 10-year old balsamic will suffice and not break the bank.

To purchase top-quality authentic Italian Balsamic Vinegars, check What’s Cooking America’s Gourmet Food Store below:

Aceto Balsamico Tradizionale di Reggio Emilia (aged a minimum of 12 years)

Aceto Balsamico Tradizionale (aged 20 to 30 Years)

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