Roasted Beets with Roquefort

I have been working on what we are going to have on Thanksgiving, I like beets but Michael does not so I think i am going to try this one in hopes I can convert him. I got the idea from watching some really old cooking shows late one night when i could not sleep. The French cook used turnips and she roasted them and mixed them up with goat cheese but she mentioned trying the same thing with beets but using a stronger cheese. (note: she also julienned some of the turnips and placed them on the dish at the end for some crunch - i used carrots instead above)

So i played with it last year and came up with this recipe. It is really simple.

Roasted Beets with Roquefort

Ingredients

3 red beets, tops removed, skins left on
3 yellow beets, tops removed , skins left on
1/2 cup Roquefort
4 table spoons olive oil
2 table spoons red wine vinegar
1 teaspoon Dijon Mustard
4 table spoons of fresh chopped parsley
Salt and pepper to taste
1/2 Pecans, chopped - you can also use almonds or walnuts

Directions
Preheat oven to 400 degrees
Wrap beets in tin foil like you would do a potato, place in the oven and roasted for about 50 minutes to an hour, or roast until tender - Do the knife test. Remove from oven and let cool. Once you are able to handle the beets, just rub with your fingers and the skins will come off easy. Cut into wedges and place in a bowl.
Next in another bowl place all the ingredients with the exception of the cheese and nuts. Whip until combined and smooth. Add to the bowl with the beets, also add the cheese, crumbled and the nuts and toss. Done.

You can also add a touch of honey if you prefer the beets a bit sweeter. Or if you like a bit more roasted taste. Cut the beets in half, place the cut side down on a cookie sheet, coat with olive oil and roast uncover until tender. Then follow the recipe above for the rest.

Enjoy Cooking