Gwyneth Paltrow’s Roasted Beet and Blue Cheese Salad

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Try this sophisticated salad with well balanced flavours of zingy blue cheese and golden beets. The bonus, it can be whipped up in no time!

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Makes: 4 servings || Takes: 1 Hour

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For the dressing:

2 tablespoons finely diced shallot

3 tablespoons champagne vinegar

2 teaspoons balsamic vinegar

1 tablespoon hazelnut oil

¼ cup olive oil

Salt and freshly ground black pepper

For the salad:

4 ounces crumbled blue cheese, such as Roquefort

8 small golden beets, cooked, peeled and cut into roughly ½ -inch pieces

4 handfuls of thinly sliced radicchio (from about ½ medium head)

2 endives, thinly sliced

2 tablespoons finely diced shallot

Four 9-minute eggs (page 244), peeled and cut into roughly 1/2 –inch pieces.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]


To make the dressing, whisk together the first 5 dressing ingredients and season to taste with salt and pepper.

To make the salad, combine all the ingredients in a large bowl and toss with half the dressing. Taste for seasoning, transfer to plates or a large platter, and serve with the remaining dressing on the side.

Source: It’s All Easy by Gwyneth Paltrow with Thea Baumann, Grand Central Life & Style, April 12 2016

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