Roasted Beets with Blue Cheese and Champagne Vinaigrette Recipe | James Beard Foundation
Roasted beets, blue cheese, and Champagne vinaigrette come together in this earthy and bold salad from Phillip Brown. Perfect for a special meal.
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Cooking tools:
- Roasting pan
- Oven
- Aluminum foil
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 8 small beets (about 2 inches in diameter), red or gold
- 3/4 cup extra virgin olive oil, divided
- Kosher salt
- black pepper
- 1/4 cup Champagne vinegar
- 1/4 shallot, diced
- 1 small clove garlic, minced
- 2 heads frisée, root ends cut off
- 2 cups crumbled goats’ milk blue cheese
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