Roasted Beet Salad
This has become a popular hors d’oeuvre at holiday gatherings. The color is fantastic.
Roast beets but chop more finely before roasting. Meanwhile mix up a sweet vinaigrette. I use apple cider vinegar, honey, lemon juice, lemon zest, and olive oil, but you should improvise. While the beets are roasting toast about a half a cup of walnuts. When both are done, set nuts aside and pour beets into a bowl and toss with vinaigrette and chill for an hour. Crumble some of your favorite blue cheese—I prefer stilton, but gorgonzola or whatever you like will work. Chop a scallion and add scallion, cheese, and walnuts to bowl of beets.
Now you have a couple of options: You could toss it with arugula or baby spinach and serve as a tossed salad. Or you could scoop it into individual leaves of Boston lettuce or (my favorite) Belgian endive leaves which make beautiful little boats. These bites are sweet and nutty with a bit of sharpness.
Snell Family Farm - Buxton, Maine - 207.929.6166