How to Cook Beets

The Chopping Block's Owner/Chef Shelley Young demonstrates how to roast and steam beets. You can use either steamed or roasted beets in this salad.

Watercress and Steamed Beet Salad with Creamy Bleu Cheese Dressing

For the salad:
4 golden beets, green tops removed
2 cups baby spinach
1 bunch watercress, thick stems trimmed
1/2 bulb fennel, cored and thinly sliced

For the dressing:
1/2 cup mayonnaise
1 shallot, minced
1 tablespoon sherry vinegar
1 clove garlic, minced
2 teaspoons Dijon mustard
1/3 cup Roquefort cheese, crumbled
2 tablespoons heavy cream
Salt and pepper to taste

1. Prepare a Dutch oven with water and steamer insert. Bring water to a boil.

2. Add beets and cook until knife tender, approximately 45 minutes. Be sure to make sure the water in the pot doesn't evaporate. Add more during the cooking process if necessary.

3. While the beets are steaming, prepare the dressing. In a small bowl, whisk together the mayonnaise, shallot, sherry vinegar, garlic and Dijon mustard. Fold in the Roquefort cheese and heavy cream, and season with salt and pepper to taste. Chill until ready to serve.

4. To assemble the salad, toss together the spinach, watercress and thinly sliced fennel. Top with the roasted beets and croutons, if desired.

5. Drizzle with the Roquefort dressing and serve.

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