Got this great recipe, for smaller beets haha: REC: CHIOGGIA BEETS WITH ROGUE SMOKEY BLUE CHEESE &
TANGERINE OIL from Lark: Cooking Against the Grain by Jonathan Sundstrom
6 Chioggia beets, washed
1/2 Tbs canola oil
1/2 cup water
1 bunch watercress, torn into bite-sized sprigs
1 head small radicchio, thinly sliced
2 bunches frisee, trimmed of the greenest leaves
2 1/2 Tbs chives, sliced very thinly
1 cup hazelnuts, toasted & roughly chopped
1/2 red onion, thinly sliced
Kosher salt
Black pepper, finely ground
6 oz Rogue Smokey Blue cheese, cut into small dice, about 1/3 inch for finishing
1 Tbs tangerine, or blood orange oil, for finishing
Fleur de sel for finishing
For The Sherry Vinaigrette
2 Tbs sherry vinegar
1 Tbs shallot, minced
1 garlic clove, minced
1/2 tsp Dijon mustard
1/2 tsp thyme leaves chopped
1/4 cup grapeseed or canola oil
1/4 cup EVOO
Kosher salt
Freshly ground pepper
Preheat the oven to 350 degrees.Place the beets in a roasting pan & coat with the canola oil, salt, & freshly ground pepper. Add the water. Cover with foil & place the pan in the oven.
Roast until they are tender, about 45 minutes to an hour. (Bigger beets may take longer.) When you can easily insert a pairing knife into the center & meet little resistance, they are done.
Let them cool until just warm enough to handle & use a towel to gently rub off their skins. This is easiest to do when they are still warm. Cut into bite-sized pieces: quarters or eighths, depending on their size.
Combine the watercress, radicchio & frisee in a bowl of cool water. Wash & spin dry.
Sherry Vinaigrette
Place the sherry vinegar in a small mixing bowl. Add the shallot, garlic, & Dijon. Add the thyme & mix well with a small whisk.
Whisk in the grapeseed oil.
Slowly whisk in the extra virgin olive oil. Adjust seasoning to taste.
To serve
Toss the watercress, radicchio, frisee, 2 Tbs of chives, hazelnuts & red onion together. Season with salt & freshly ground pepper & toss with the Sherry Vinaigrette. Mound the salad on one large plate or divide among four plates. Dot the salad with blue cheese.
Toss the beets with tangerine oil. Sprinkle remaining chives & fleur de sel on the beets. Adjust seasoning to taste. Place beets across the salad.
I think I'll make this dressing for general salads, as a break from my usual balsamic dressing.
