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.