Beets are one of my favorite vegetables. Roasted Beets are so easy to prepare and if you're not a fan of the salad bar pickled beets, do yourself a favor and try the roasted version.
The correct name for this recipe is actually Roasted Beet Salad with Gorgonzola and Pumpkin Seeds. See? That still sound delicious, but not nearly as colorful as the Haunted Mansion Menu version!
4 pounds beets
1/2 cup olive oil
1/2 t. salt
5 T. red wine vinegar
2 T. honey
1 shallot, thinly sliced
4 oz. gorgonzola cheese, crumbled
Toasted pumpkin seeds
Preheat oven to 400 degrees.
Wash and scrub whole beets, leaving about a half inch of stem on them. Place in a large roasting pan with 2 tablespoons of water. Brush the beets with olive oil and sprinkle with 1/2 teaspoon salt. Cover the pan with foil and roast in the oven for at least 40 minutes. My beets took 1 hour and 20 minutes! When you can pierce them with a fork they are done. Once roasted, let the beets cool down a bit and then remove their skins with your fingers and slice into wedges.
In a separate bowl, mix the olive oil, vinegar, honey, and shallot. Toss in the beets and refrigerate for at least 2 hours or overnight.
When ready to serve, strain the beets. Place arugula on serving platter, add beets, gorgonzola, and pumpkin seeds. Add a bit of salt and pepper and serve.
For an added creepy touch, I purposely allowed the beet tinted vinaigrette to splatter on the white plate.
adapted from www.domesticdoozie.blogspot.com