Roasted Beet Salad with Creamy Roquefort Dressing

Salads | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Beet Salad with Creamy Roquefort Dressing

Ingredients

Mayonnaise - 4.1 oz
Shallot - 1 piece
Champagne Vinegar - 1 tablespoon
Garlic - 1 clove
Dijon Mustard - 2 teaspoons
Whipped Cream - 3 tablespoons
Roquefort cheese - 2.5 oz
Yellow Beets - 6 pieces
Romaine lettuce - 3 heads
Spanish onions - 1 head
Watercress - 1 bunch
Walnuts - 3.5 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a small bowl, mix together the mayonnaise, finely chopped shallot, vinegar, minced garlic, and mustard. Then add the crumbled Roquefort and whipped cream. Season with salt and pepper to taste.

Step 2

Preheat the oven to 392°F.

Step 3

Trim the tops off the beets and wrap them in foil, then place them in the oven for 1 hour and 15 minutes until tender. Cool, peel, and cut into small segments.

Step 4

On 6 plates, place 2 leaves of lettuce each, arrange the beets on top, sprinkle with watercress and thinly sliced onion. Drizzle with the prepared dressing, sprinkle with walnuts, and serve.