I love beets. Love them. If there is a beet salad on a menu I'll order it. And when my favorite thin crust pizza place took their beet, arugula, red onion, mandarin orange and blue cheese pizza off the menu for the season I was close to tears. When Joelen posted this Summer Beet Salad recipe I knew I had to make it.
This was a delicious salad. I did make a few small modifications, mainly to the dressing since we aren't big fans of balsamic vinegar. I also changed the name to remove summer because I don't want anyone to see this in the fall, winter or spring and think they can't make it. It's a great year-round recipe, especially because cherry or grape tomatoes tend to be good any time.
Beet Salad with Tomatoes and Blue Cheese
Adapted from What's Cookin' Chicago, originally from Cooking Light
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leaves, chopped
salt and pepper
1/2 pint cherry or grape tomatoes, halved
baby arugula or mixed greens
1-2 ounces blue cheese
Preheat oven to 400°.
Wash the beets, then trim off the roots and stems. Wrap each beet in foil and bake in the preheated oven for 45 minutes to 1 hour, until tender. Allow to cool, then peel off the skin. Cut the beets into bite size pieces.
Mix olive oil, vinegar, mustard and thyme in a bowl or salad dressing container. Season with salt and pepper.
Combine the beets and chopped tomatoes in a bowl. Add a few splashes of the dressing and toss to coat.
Arrange the arugula or mixed greens on a serving platter. Top with the beets and tomatoes, then crumble the blue cheese on top. Drizzle with more dressing and sprinkle with more salt and pepper to taste.