by Jess Thomson
Serves 8 | Prep time: 20 minutes active time
from Edible Seattle January/February 2009
Trust us: With sweet red beets, a healthy helping of blue cheese, and a good slather of olive oil, you'll forget this chopped salad is anything but indulgent.
4 large red beets (1 3/4 pounds)
1/2 large red onion, very thinly sliced
1/4 cup apple cider vinegar
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons extra virgin olive oil
1 cup whole walnuts, toasted and cooled
1/4 cup crumbled blue cheese (optional)
1/4 cup parsley, roughly chopped
Preheat the oven to 400 degrees. Wrap the beets in foil and roast them on a baking sheet for 60 to 90 minutes, or until soft through to the center when you poke them with a sharp knife.
While the beets roast, mix the sliced onion with the vinegar, salt, and some pepper in a small bowl and let sit, stirring every 15 minutes or so to redistribute the onions in the vinegar.
When the beets are done and cool enough to handle, peel, slice into thin wedges, and transfer to a serving bowl. Add the onion mixture and the olive oil, toss to combine, and let sit until the beets cool to room temperature. Before serving, stir in the walnuts, blue cheese, and parsley, and season with additional salt and pepper, if necessary.
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