We've Got The Beets

Hey everyone.  I hope you all had a great Halloween.

Starting this week, we now have beets!  We have three different varieties: Golden, Bull's Blood, and Chioggia.  And for a limited time we will be selling them with the tops.  Beets just don't get any fresher than that.

Now is the time to start thinking about Thanksgivings and now that we have beets let's get into it.  I have the perfect recipe for you.  I make this all the time at home.  It is really easy, really good, and will really impress your friends and family.  Just beet it!

Salad of Roasted Beets and Arugula with Blue Cheese Dressing*

Ingredients

• 3 bunches baby beets, washed, trimmed, and halved    
• 1/3 cup extra-virgin olive oil
• 1 handful fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 5 bunches arugula, washed, dried, and hand-torn
• Celery leaves from 1 bunch celery, about 1/2 cup
• 1 cup walnut halves and pieces, toasted
• 1/2 pound blue cheese, crumbled
• 1 cup sour cream
• 2 tablespoons chopped fresh chives
• 1 lemon, juiced

Directions

Preheat the oven to 400 degrees F.

Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and put them in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.

To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.

Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

*Recipe courtesy of Tyler Florence and Food Network