Ingredients Jump to Instructions ↓

  1. 3 bunches baby beets, washed, trimmed, and halved

  2. 1/3 cup extra-virgin olive oil

  3. 1 handful fresh thyme sprigs Kosher salt and freshly ground black pepper

  4. 5 bunches arugula, washed, dried, and hand-torn Celery leaves from

  5. 1 bunch celery, about 1/2 cup 1 cup walnut halves and pieces, toasted

  6. 1/2 pound blue cheese, crumbled

  7. 1 cup sour cream

  8. 2 tablespoons chopped fresh chives

  9. 1 lemon, juiced

Instructions Jump to Ingredients ↑

  1. 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.


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