Roasted Beet Salad with Roquefort and Walnuts | culture: the word on cheese
Beets and blue cheese are a classic pair. This is a great side dish, or lovely lunch with some crusty bread.
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Ingredients
- 4 medium beets
- 5 tablespoons olive oil (divided, plus more for serving)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons sherry vinegar
- 1 tablespoon water
- 1 small shallot (minced)
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons fresh herbs (parsley, chives or chervil are great, or a blend)
- ¼ cup walnuts (roughly chopped and lightly toasted)
- 4 ounces crumbled Roquefort cheese
- Flaky sea salt to garnish (optional)
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