Showing posts with label blue. Show all posts
Showing posts with label blue. Show all posts
Wednesday, March 5, 2014
Roasted Bean Beet Salad with Blue Cheese
6 servings
1 hour 15 minutes - including 1 hour advance prep, but not cooling time
Roast the Beans and Beets
4 medium-large beets
450 grams (1 pound) green beans
1/4 cup mild vegetable oil
1 teaspoon sea salt
Preheat the oven to 400°F.
Peel the beets and cut them into wedges. Toss them with half the oil and salt in a shallow baking tray.
Wash and trim the beans and toss them with the remainder of the oil and salt in another shallow baking tray.
Roast both beets and beans for 40 minutes to an hour, stirring every 15 to 20 minutes, until cooked and showing signs of browning. Let cool until you are about to make the salad.
Make the Dressing:
1/4 cup sunflower seed oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
Whisk or shake together in a small bowl or jar.
Assemble the Salad:
1 small sweet onion (about 1 cup when chopped)
100 grams (1/4 pound) blue cheese, crumbled
Peel and chop the onion, and toss with the cooked, cooled beans and beets. Toss with the dressing and mix in the crumbled blue cheese.
Last year at this time I made Cauliflower with Tomatoes & Cilantro.
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1 hour 15 minutes - including 1 hour advance prep, but not cooling time
Roast the Beans and Beets
4 medium-large beets
450 grams (1 pound) green beans
1/4 cup mild vegetable oil
1 teaspoon sea salt
Preheat the oven to 400°F.
Peel the beets and cut them into wedges. Toss them with half the oil and salt in a shallow baking tray.
Wash and trim the beans and toss them with the remainder of the oil and salt in another shallow baking tray.
Roast both beets and beans for 40 minutes to an hour, stirring every 15 to 20 minutes, until cooked and showing signs of browning. Let cool until you are about to make the salad.
Make the Dressing:
1/4 cup sunflower seed oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
Whisk or shake together in a small bowl or jar.
Assemble the Salad:
1 small sweet onion (about 1 cup when chopped)
100 grams (1/4 pound) blue cheese, crumbled
Peel and chop the onion, and toss with the cooked, cooled beans and beets. Toss with the dressing and mix in the crumbled blue cheese.
Last year at this time I made Cauliflower with Tomatoes & Cilantro.
Sunday, January 12, 2014
Your Salad Forecast Cool and Crisp with a 100 Chance of Blue Cheese Snow
This is one of my favorite restaurant tricks ever. I invented this technique in 1985, after seeing another chef do it at a small café in San Francisco. It is an amazing way to distribute blue cheese over a salad without messing up your fingers, and without having the cheese end up alone at the bottom the of bowl when the lettuce is gone.This simple trick guarantees a perfect blue cheese portion with every forkful. As youll see in the video recipe, it does require a plastic rotary grater, which is very inexpensive and easy to find. These graters are great if you ever need to grate large amounts of Parmesan as well, so I think they are a nice thing to have in the kitchen, even if you dont plan on using it to stun your foodie friends with the best blue cheese trick ever! Enjoy!
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