This very simple salad comes from Fine Cooking magazine. The simplest way to “roast” a beet is to cut off the leaves, leaving about an inch of stem, scrub the beet and put it into some covered container in your microwave, making sure the beet is still wet. Steam for as long as it takes it to get tender, which is going to vary by the size of the beet. 10 minutes? 20 minutes? Depends. Carefully remove from the microwave and let it cool. Properly done, the skin just peels right off. No muss, no fuss.
Ingredients:
2 tablespoons extra-virgin olive oil 1 tablespoon cider vinegar 1 tablespoon minced shallot 1 1/2 teaspoons Dijon mustard Salt and pepper 1 apple, diced 1 roasted beet, diced 3 cups chopped tender greens (daikon leaves? beet leaves?) 1/3 cup crumbled blue cheese
Preparation:
In a small jar, make vinaigrette by combining olive oil, vinegar, shallot and mustard. Put on lid, shake well. Taste for seasoning.
In salad bowl, combine apple and beet and toss with vinaigrette. Add greens and toss again. Sprinkle salad with blue cheese and serve.