Slow-Roasted Beets with Buttermilk Blue Cheese, Watercress and Toasted Walnuts

When Ashlee from A Year at The Kitchen decided to start Symon Sundays, a group to cook through Chef Michael Symon's Live to Cook, I thought it sounded fun. I was even more excited by the first recipe she chose, a salad featuring roasted beets- which I absolutely love- accented with buttermilk blue cheese, toasted walnuts and a orange-balsamic vinaigrette. If she hadn't a chosen it, it definitely would've been one of my picks.


At first I didn't think I was going to be able to find the Roth Kase Buttermilk Blue Cheese (or Maytag) that the recipe called for but then I stumbled upon it. I was not able to find the golden beets, though, so I had to substitute with all red beets. Luckily, that was the only substitute I had to make.


While I LOVE beets, I usually don't make them myself very often, because they are a bit of work. There did seem to be something slightly over complicated in this preperation. (But perhaps it had something to do with the fact I have a white, very porous sink and I find it much easier and less messy to peel my beets before roasting. Or most likely it had something to do with the toddler in my kitchen, very insistent on helping, when he should've been napping.)


At any rate, I was really hoping this salad would be amazing...and it was! I loved the combo of the roasted beets with the blue cheese, the peppery watercress and the tasty vinaigrette. While Sage does fall into category of beet eater and salad eater, he isn't one to get excited about either, but he really liked it too. Unfortunately, it was a dreary rainy day, and my picture doesn't due justice to this pretty salad.


Ashlee has the recipe posted.