Roasted Beets with Blue Cheese and Champagne Vinaigrette | James Beard Foundation
This salad from chef Phillip Brown is a wonderful combination of bold and earthy flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 8 small beets (about 2 inches in diameter), red or gold
- 3/4 cup extra virgin olive oil, divided
- Kosher salt and black pepper to taste
- 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
More Like This
Roasted Beets with Blue Cheese and Champagne Vinaigrette Recipe | James Beard Foundation
archive.jamesbeard.org
Beet Salad Recipe with Goat Cheese & Honey-Dijon Vinaigrette
onceuponachef.com
Beet Salad Recipe with Goat Cheese & Honey-Dijon Vinaigrette
onceuponachef.com
Beets In Vinaigrette
cookedandloved.com
Beets In Vinaigrette
cookedandloved.com
Roasted Beet Salad - Marie Saba
mariesaba.com
Beet Salad with Shallot Vinaigrette
egusto.co
Roasted Beet Salad Recipe
greatist.com