Roasted Beet Salad with Blue Cheese, Grapefruit, and Tarragon

Name: Roasted Beet Salad with Blue Cheese, Grapefruit, and Tarragon
Yield: Serves 6
Ingredients: 2½ Tbsp chopped fresh tarragon; 6 oz (185 g) blue cheese, such as Maytag, crumbled; 6 oz (185 g) blue cheese, such as Maytag, crumbled; ¼ cup (2 fl oz/60 ml) extra-virgin olive oil; 2 heads frisée, leaves torn into bite-sized pieces; Salt and freshly ground pepper; Salt and freshly ground pepper; 1 Tbsp raspberry or red wine vinegar; 1 tsp honey; 3 large beets in assorted colors; 1 Tbsp raspberry or red wine vinegar; 3 large ruby red grapefruits

Preparation info

Serves
6

Difficulty
Medium

Appears in

Let's Do Brunch

By Brigit Binns

Published 2013

About

Ingredients

3 large beets in assorted colors
3 large ruby red grapefruits
1 Tbsp raspberry or

Side dish
Vegetarian
Gluten-free
Breakfast

Method

Preheat the oven to 400°F (200°C).

Wrap the beets in aluminum foil and place on a baking sheet. Roast until tender when pierced with a knife, about 1 hour and 10 minut