Salad With Roasted Beets, Fried Shallots, And Roquefort

Ingredients

12 ounces beets, trimmed
3 shallots, sliced thin and separated into rings (1 cup)
2 tablespoons all-purpose flour
Salt and pepper
6 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons honey
6 ounces (6 cups) baby arugula
1 head Boston or Bibb lettuce (8 ounces), torn into bite-size pieces
6 ounces Roquefort cheese, crumbled (1-1⁄2 cups)

Instructions

Adjust oven rack to lower-middle position; heat oven to 400 degrees. Wrap each beet in aluminum foil and roast until paring knife can be 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.
While beets are roasting, toss shallots with flour, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in medium bowl. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking; add shallots and cook, stirring frequently, until golden and crisped, about 5 minutes. Using slotted spoon, transfer shallots to paper towel–lined plate.
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 with salt and pepper to taste, and toss to combine.
Toss arugula, lettuce, and remaining vinaigrette in large bowl; season with salt and pepper to taste. Divide greens among individual plates; top each with portion of beets, fried shallots, and Roquefort. Serve immediately.

Salad With Roasted Beets, Fried Shallots, And Roquefort

Ingredients

Instructions

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