CHEF JEFF — ONE BYTE AT A TIME: Roasted Beet Salad

You don’t need to go out for a tasty root vegetable dish.

Roasted Beet Salad

10 small red beets

2 tablespoons orange juice

2 tablespoons white balsamic vinegar

1 teaspoon Tabasco sauce

1 teaspoon honey

¼ teaspoon salt

¼ cup extra virgin olive oil

3 cups baby lettuce greens

1 cup walnuts, toasted and coarsely chopped

½ cup blue cheese or feta cheese, crumbled

Preheat oven to 400 degrees. Cut off tops of beets; place beets on large sheet of foil on baking sheet. Close foil to seal tightly. Roast beets until tender. Remove from oven; let beets steam for 10 minutes. Open pouch; cool beets. Combine orange juice, vinegar, Tabasco, honey and salt in bowl. Whisk in olive oil until blended. Remove skins from beets when cool. Cut into wedges. Toss beets with half of vinaigrette. Let stand 10 minutes to marinate. Toss greens with remaining vinaigrette. Place on serving platter. Top with beets; sprinkle with walnuts and crumbled cheese.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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