Roasted Beet Salad With Bleu Cheese And Tarragon
Instructions
1. Heat oven to 400F.
2. Trim off and reserve beet greens.
3. Scrub beets and wash greens. Cut each beet into 6 thin wedges.
4. Place beets in an 8 or 9-inch square glass baking dish or pan.
5. Toss beets with 1 teaspoon olive oil; spread into a single layer.
6. Bake 30 to 35 minutes or until beets are tender when pierced with a sharp knife.
7. Let stand 10 minutes; drizzle vinegar over warm beets.
8. While beets are roasting, heat remaining 1 tablespoon oil in a large skillet over medium heat.
9. Add onion; saute 5 minutes or until golden brown.
10. Trim off and discard tough stems from beet greens.
11. Coarsely chop leaves; add to skillet.
12. Saute 3 minutes or until greens are wilted.
13. Remove from heat; stir in 1 tablespoon of the tarragon; transfer to four serving plates.
14. Top with beets; salt, tangerines and cheese.
15. Top with remaining 1 tablespoon tarragon; serve with pepper.
