6 servings 1 hour 15 minutes - including 1 hour advance prep, but not cooling time
Roast the Beans and Beets:
- 4 medium-large beets
- 450 grams (1 pound) green beans
- 1/4 cup mild vegetable oil
- 1 teaspoon sea salt
Preheat the oven to 400°F. Peel the beets and cut them into wedges. Toss them with half the oil and salt in a shallow baking tray. Wash and trim the beans and toss them with the remainder of the oil and salt in another shallow baking tray. Roast both beets and beans for 40 minutes to an hour, stirring every 15 to 20 minutes, until cooked and showing signs of browning. Let cool until you are about to make the salad.
Make the Dressing:
- 1/4 cup sunflower seed oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
Whisk or shake together in a small bowl or jar. Assemble the Salad: 1 small sweet onion (about 1 cup when chopped) 100 grams (1/4 pound) blue cheese, crumbled Peel and chop the onion, and toss with the cooked, cooled beans and beets. Toss with the dressing and mix in the crumbled blue cheese.
Last year at this time I made Cauliflower with Tomatoes & Cilantro.
- Jennifer Sanders, Seasonal Ontario Food blogger
For more inspiring, local recipes visit Jennifer Sanders' Blog, Seasonal Ontario Food.