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Fresh Beets with Blue Cheese

July 17, 2012

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I’ve adored beets forever. But I’d never cooked them myself until last summer. It was Mark Bittman writing in the New York Times who let me in on the secret:

Cut off the leaves & wash the beets. Then wrap each beet individually in foil, put them all on a cookie sheet, and bake at 400 for 90 minutes. Allow them to cool in the foil, and just slip off the skins. Easy!

What to do with them after that? Just as easy!

1. Slice them.

2. Put them on a platter.

3. Add thinly sliced red onion.

4. Add thinly sliced scallion.

5. Add crumbled blue cheese.

5. Combine EVOO, minced garlic & salt & pepper, then drizzle over all.

Enjoy!

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