Serves 6.
Adapted from Rebecca Hays, “Holiday Salads with Blue Cheese,” Cook’s Illustrated, November/December 2004.
- 3 small or 2 medium beets (about 12 ounces), washed and trimmed of root tips and stems
- 3 medium shallots, sliced thin and separated into rings (about 1 cup)
- Table salt and ground black pepper
- 2 tablespoons all-purpose flour
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine or sherry vinegar
- 2 teaspoons honey
- 1 large bunch arugula or radicchio, washed, dried, trimmed of stems, and torn into bite-size pieces (about 6 cups)
- 1 medium head butter lettuce, washed, dried, and torn into bite-size pieces (about 7 cups)
- 6 ounces Roquefort, Stilton, or blue cheese, crumbled (about 1 1/2 cups)
1. Adjust oven rack to lower-middle position; heat oven to 400 °F. Wrap each beet in foil and bake until paring knife can he inserted and removed with little resistance, 50 to 60 minutes. Unwrap beets; when cool enough to handle, peel and cut beets into 1/4-inch-thick wedges and place in medium bowl.
2. While beets are roasting, toss shallots with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour in medium bowl. Heat 3 tablespoons oil in 12- inch nonstick skillet over medium-high heat until smoking; add shallots and cook, stirring frequently, until golden and crisped, about 5 minutes. Using slotted spoon, transfer shallots to plate lined with a triple layer of paper towels.
3. Whisk remaining 3 tablespoons oil, vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small bowl until combined. Add 1 tablespoon vinaigrette to beets, season beets to taste with salt and pepper, and toss to combine.
4. Toss arugula, lettuce, and remaining vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide greens among individual plates; top each with portion of beets, fried shallots, and cheese. Serve immediately.