Roasted Beets With Cheese-Stuffed Dates

More from this source
Food & Wine


Add a comment


8 small beets (about 1 1/2 pounds), trimmed

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1/4 cup unsalted pistachios

1/2 cup Roquefort cheese (about 3 ounces), softened

2 teaspoons heavy cream

12 large dates, preferably Medjool, halved and pitted

2 tablespoons unsalted butter

2 tablespoons sugar

1 1/2 tablespoons fresh lemon juice

5 Belgian endives, cored and cut into thin lengthwise strips

3 tablespoons sherry vinegar

1 tablespoon canola oil

1 tablespoon walnut oil

3 tablespoons minced chives

1 large bunch watercress, large stems discarded

You might also like

Chopped Roasted Beet Salad With Feta And Lemon...
White On Rice Couple
Lulu’s Roasted Beet Bruschetta On Endive With C...
Lulu Powers
Festive Roasted Beet Crostini
Nourished Kitchen
Roasted Beet Soup
Cheeky Kitchen
Roasted Beet Salad With Ricotta Salata And Pist...
Big Girls Small Kitchen
Summer Roasted Beet Salad
Tokyo Terrace
Roasted Beets With Hazelnut Vinaigrette And Bur...
Bon Appetit
Roasted Beet And Goat Cheese Salad
Roasted Cauliflower, Beet, and Farro Salad
Joy The Baker
Roasted Beet Ice Cream
Love and Olive Oil