Ingredients
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2 lbs beets, peeled, trimmed, halved, and cut in 1/2-inch wedges (about 5 or 6)
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2 shallots, peeled and quartered
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4 tablespoons extra virgin olive oil (divided)
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2 teaspoons chopped fresh thyme
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3/4 teaspoon kosher salt, plus more to taste
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1/2 teaspoon fresh ground black pepper, plus more to taste
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1 1/2 tablespoons sherry wine vinegar
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6 ounces Baby Spinach
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3 ounces blue cheese
Instructions
- Preheat oven to 425 degrees. In a large bowl, toss the beets with the shallots, 2 tablespoons of the oil, the thyme, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
- Transfer to an 11-by-13-inch pan and cook, tossing beets twice, until they are tender and browned in places (but not burnt), 25 to 35 minutes.
- Let cool for 5 minutes, then transfer to a large serving bowl and toss with the vinegar and the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper to taste.
- Arrange the spinach on four salad plates. Arrange the beets on the spinach and sprinkle with blue cheese and serve immediately.