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

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Total Reviews: 3

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  • on July 07, 2013

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    I love beets and had to try the recipe. Roasting the beets in a thyme & garlic liquid was a tasty way of preparing the vegetable. However, by the time I prepared the dressing and tossed all the ingredients together, the final presentation didn't have the taste I was expecting. My husband didn't like it and stopped eating his salad. I ate the blue cheese along with the beets so I wouldn't waste the whole thing. I will not be making this again. Sorry it didn't turn out for us.

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  • on February 26, 2013

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    I made this dish for a health conscious foody. I followed the recipe with no changes. She loved it as did her children. So did my wife and the other guests. I served this with a Tri Tip roast. My guests were very complimentary. I will put this on the table again!

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  • on November 19, 2012

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    So tasty! Beets smell so good when they come out roasted with the garlic and parsley. You pour the viniagrette over the warm chopped beets and the beets just absorb that flavor. Michael is right - the blue cheese is necessary for it acidity. Watercress is wonderful too. My boyfriend said this was the best salad he ever had. We made it with the chicken thighs and spicy kale recipe. Both went into the salad first and nearly forgot about the chicken! I think this would be a great side to any red meat, too.

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