Roasted Beet Salad With Red Onion, Poblano And Lime

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Rick Bayless


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1 1/2 pounds small beets (about 1 1/2 inches in diameter), well-scrubbed, stem- and root-ends trimmed, quartered (you'll have about 4 loosely packed cups)

1 large red onion, sliced 1/4-inch thick

2 poblano chiles

1/3 cup olive oil

2 to 3 tablespoons Worcestershire sauce

1 teaspoon salt

1/4 teaspoon black pepper, preferably freshly ground

2 tablespoons fresh lime juice

2 to 3 tablespoons chopped fresh cilantro

About 2 ounces young manchego cheese

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