Warm Roasted Beet Salad with Pistachio-Encrusted Blue Cheese

Warm Roasted Beet Salad with Pistachio-Encrusted Blue Cheese

prep time

minutes
cook time

minute
servings
1

Ingredients
















Cooking Instructions

For vinaigrette:


1

Combine all dressing ingredients in small bowl; whisk. Reserve.


For salad:


1

Shape blue cheese into disk, wrap with plastic wrap and refrigerate at least 1 hour or overnight.


2

At serving time, preheat oven to 375°F. Toss beets and greens in large bowl with approximately 2 tablespoons vinaigrette. Season with salt and pepper; set aside.


3

Place flour, egg and pistachios in three separate, shallow bowls. Unwrap chilled cheese disk; coat with flour, then egg and finally ground nuts. Place disk on buttered baking sheet; bake 4-6 minutes or until warm and nuts are lightly browned. Serve warm over plated beet salad.


Ingredients
















Cooking Instructions

For vinaigrette:


1

Combine all dressing ingredients in small bowl; whisk. Reserve.


For salad:


1

Shape blue cheese into disk, wrap with plastic wrap and refrigerate at least 1 hour or overnight.


2

At serving time, preheat oven to 375°F. Toss beets and greens in large bowl with approximately 2 tablespoons vinaigrette. Season with salt and pepper; set aside.


3

Place flour, egg and pistachios in three separate, shallow bowls. Unwrap chilled cheese disk; coat with flour, then egg and finally ground nuts. Place disk on buttered baking sheet; bake 4-6 minutes or until warm and nuts are lightly browned. Serve warm over plated beet salad.


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