Autumn Salad of Roasted Beets, Pears, Blue Cheese & Pecans

From the blog For Love of the Table

1 lb. Beets (trimmed weight), scrubbed & stemmed

Balsamic vinegar, to taste

6 oz. bacon, cut into 1-inch squares

2 large Bartlett pears or 3 small Seckel pears,

6 handfuls of arugula (about 4 to 6 oz.)

Sherry Vinaigrette (see below)

3/4 c. Toasted pecans or Spiced Pecans

4 to 6 oz. Fourme d'Ambert, Roquefort, Gorgonzola or Stilton...crumbled, cubed or sliced; Or, you may use crumbled goat cheese

Preheat the oven to 375°. Place the beets in a roasting pan and add 1/4-inch of water. Cover the pan with foil and roast the beets until they are tender all the way through—about an hour, depending on the size and age of the beets. When the beets are cool enough to handle (although they should still be a bit warm), trim the roots and stems off and gently rub the skins off using a paper towel. Cut the beets into thin wedges—or halve them and slice them cross-wise—and toss in balsamic vinegar to taste. Season with salt & pepper and set aside. (The beets can be made ahead. Chill until ready to serve.)

Render the bacon until crisp...set aside.

When ready to serve the salad, quarter and core the pears. Cut each quarter into thin wedges (about the same thickness as the beet wedges) and toss with a small amount of the vinaigrette.

In a similar manner, dress the beets with a small amount of the vinaigrette.

Place the arugula in a large bowl, season with salt and pepper and drizzle with just enough of the vinaigrette to lightly coat. Toss well. Arrange half to two-thirds of the beets, pears, bacon, pecans and cheese on the plates. Divide the arugula among the plates. Arrange the remaining beets, pears, bacon, pecans and cheese attractively over the greens (some on top and some nestled in among the lettuces). Serves 6.

Sherry Vinaigrette:

2 T. Sherry vinegar

1 small shallot, finely diced

Salt & Pepper

6 T. olive oil

In a small bowl, combine the vinegar and shallot. Season to taste with salt & pepper and set aside for a few moments to allow the shallot to soften. Gradually whisk in the oil, adding it in a thin stream. Taste and correct the seasoning and the vinegar balance.

(Recipe adapted from Frank Stitt's Southern Table)

http://www.forloveofthetable.com/2015/09/a-salad-of-beets-pears-nuts-cheesewith.html

As published on forloveofthetable.com