Roasted Beet Salad

The combination of beets and oranges is delicious. By Suzanne Smith Adapted from Deep Run Roots

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Servings: 4

Prep Time: 00:15

Cook Time: 00:00

Main Ingredients

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

2 oranges

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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