Chef Peter Birk of BOKA restaurant at Hotel 1000 Seattle shows us his version of a Roasted Beet Salad with crumbled Blue Cheese, Pistachios and Celery Vinaigrette dressing. A healthy and delicious dish.
Roasted Beet Salad
1# beets, baby spring if possible
2oz blue cheese, preferably sheep’s
4-6 ea rye croutons
2oz pistachios, lightly toasted as needed, celery vinaigrette
1. Rinse beets to remove any dirt or debris. Place on aluminum foil and fold into a package, sealing tightly. Place beets on a baking sheet and roast at 350F for a little over an hour. You will start to smell the earthiness from the oven when they are almost done.
2. Carefully tear open the package and let cool slightly. The beets will shed their skins very easily in your hands. Cool the beets for several hours. Cut the tops so the beets will stand up for plating.
3. Plating – place the beets flat side down on the plate, spoon desired amount of dressing around the beets, ‘sprinkle’ the arugula, blue cheese, pistachios and croutons around the plate and on the beets.
3 ribs celery, minced
1C champagne vinegar
1C oil, your choice
1T Dijon mustard
1 shallot, minced
celery salt and pepper to taste