Wednesday, January 9, 2013

Roasted Baby Beets w/ Pistachios & Blue Cheese


I love beets in the winter.

Roasting beets is so simple, and when you store them in the fridge, you have multiple ideas for lunch all week.

Here, I paired the babies with Fourme D'Ambert, a nice, easy blue cheese and toasted pistachios.


My favorite Dijon mustard is Maille moutarde from France, however, it is now very difficult to find in the States (they are selling a Maille made in Canada, not the same as the French version!). I feel deprived lately without my Maille (will have to bring it home next time from France), however, Edmond Fallot makes this amazing tarragon infused mustard that is so good, I always have jars of it on hand for dressings.


You can find it here.

This is a nice salad for company, served on individual plates.

Roast some baby beets (Drizzle w/ olive oil and kosher salt and roast at 400F for 1 hour covered in foil).

When the beets are cool enough to handle, remove skin and cut into dice or wedges.

Add some arugula leaves, toasted pistachios and good blue cheese to the plate.

Make a dressing of:

1 tsp of tarragon mustard
1 tbsp red wine vinegar
4 tbsp good olive oil
pinch of sea salt & black pepper

Drizzle some of the dressing over the components and serve.


Enjoy!

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9 comments:

Content in a Cottage said...

Savory and crunchy. That salad looks and sounds delicious. It's a feast for the eyes too.

Marni said...

I know what I'm having for lunch today!
Thanks!

Anonymous said...

I remember bringing home my dad an ENORMOUS crock of Pommery mustard from France many, many moons ago. Makes me sad how many.

Anonymous said...

I remember bringing home my dad an ENORMOUS crock of Pommery mustard from France many, many moons ago. Makes me sad how many.

Anonymous said...

Try amazon.com for your Maille moutarde.

http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=Maille+moutarde

Bites from life with the barking lot said...

This salad looks beautiful on the plate.....beets and blue cheese must be amazing.

Joanne said...

I need to just roast up a big batch of veggies and then make salads out of it more often. Thanks for the reminder!

Oui Chef said...

This is absolute perfection, I must make it soon.

Dana said...

I love that mustard too. All the mustard we get in the States, even the French kinds, are not as strong as their French couterparts. I brought home a huge jar of crazy strong mustard last summer (for which I paid less than a euro) and now am out. :( I love roasted beets!