Ok! Back to the literal salad. I made this beet, tomato and stilton salad at the last-minute on Saturday night. My friends Jeff and Andrew sent over their Goat Lady CSA loot with several different varieties of colorful beets – and the wish that they would be put into salad form for dinner that night. I, of course, obliged and prepared them with a nice piece of stilton cheese. You could do this a number of ways – including a homemade blue cheese dressing – but I cheated and just used my favorite oil and vinegar. With such good-looking produce, I hated to cover them with mayo!
Local Tomato & Beet Salad with Stilton Cheese
- 3 locally grown beets (in different colors if you have the option)
- 1 large ripe tomato
- lettuces and greens
- stilton cheese
- red wine vinegar
- olive oil
- salt & pepper
Wrap beets in a foil pouch with a little olive oil and salt. Roast in a 400 degree oven for about a half hour – or until a sharp knife can easily cut them. Once cooled, use your hands to remove the skin. Slice the beets and tomato and pile on top lettuce of your choice. Top with chucks of stilton. Drizzle with red wine vinegar, olive oil, salt & pepper.