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Roasted Beet Salad
The combination of beets and oranges is delicious. By Suzanne Smith Adapted from Deep Run Roots
Prep Time: 00:15
Cook Time: 00:00
2 cups roasted beets, peeled and sliced into 1/4- inch rounds.
1 teaspoon rosemary, finely chopped
1 zest of orange
1 teaspoon maple syrup
2 tablespoons aged balsamic vinegar
1/2 teaspoon salt
freshly ground pepper to taste
pecans, toasted in a skillet with butter and just a touch of brown sugar
buttermilk blue cheese dressing
4 ounces blue cheese such as maytag
1/2 cup buttermilk
1/4 cup heavy cream
1Making the dressing - Combine the blue cheese, heavy cream and buttermilk in the bowl of a food processor. Blend until smooth.
2In a medium bowl, stir together the beets, rosemary, orange zest, maple syrup, balsamic vinegar, salt and pepper. Slice 1 1/2 oranges and squeeze the juice of the remaining 1/2 orange over the beet mixture.
3Spoon a bit of dressing onto the plate and top with the beet and orange mixture. Sprinkle with the toasted pecans and just a pinch of flaky sea salt such as Maldon.
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