golden-and-long-beet-salad-with-roquefort-15288.json

{
    "directions": [
        "Preheat oven to 450\u00b0F. Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Separately wrap golden and long beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.",
        "Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered. Separately quarter beets and put into 2 small bowls.",
        "Cut endives crosswise into 1/2-inch-wide slices. Trim coarse stems from watercress and tear watercress into bite-size pieces. In a large bowl combine endive and watercress.",
        "In a bowl whisk together oil, vinegar, and salt and pepper to taste. Crumble Roquefort over salad greens and toss well with about 3 tablespoons dressing and salt and pepper to taste. Divide remaining dressing between beets and toss well.",
        "Serve salad greens topped with beets."
    ],
    "ingredients": [
        "6 very small golden beets* (about 3/4 pound with greens)",
        "6 very small long beets* (about 3/4 pound with greens)",
        "2 Belgian endives",
        "1 bunch watercress",
        "3 tablespoons extra-virgin olive oil",
        "1 1/2 tablespoons white-wine vinegar",
        "2 ounces Roquefort",
        "*available at specialty foods shops and farmers markets"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Blue Cheese",
        "Beet",
        "Summer",
        "Endive",
        "Watercress",
        "Gourmet"
    ],
    "title": "Golden and Long Beet Salad with Roquefort",
    "url": "http://www.epicurious.com/recipes/food/views/golden-and-long-beet-salad-with-roquefort-15288"
}