Roasted Beets with Blue Cheese and Pecans

I've never been a huge fan of beets. My mom used to make apple beet juice and all I tasted was dirt. Sorry, Mom! The earthiness of the beets didn't appeal to me, but I love these beets. No dirt flavor to be found! This recipe makes the stained red fingertips worth it. The balance of salty, nutty, tangy, and a sweet finish is so delicious. The cook time may seem a bit long, but it is mostly hands-off time. The bulk of the work is the peeling and slicing at the end. Enjoy!

Roasted Beets with Blue Cheese and Pecans
Adapted from America's Test Kitchen Family Cookbook

Makes 4 Servings

Ingredients:

• 4 medium beets, scrubbed and green removed
• 1-2 T vegetable oil
• salt and pepper for sprinkling
• 1/4 c pecans (or walnuts, if desired), chopped and toasted
• 2 T red wine vinegar
• 1/4 c blue cheese

Directions:

1. With oven rack in middle position, preheat to 400 degrees. Individually wrap each beet in foil. Place them on a foil lined baking sheet. 
   
2. Roast in foil packages for about 50-60 min. (My beets were on the larger size, so I ended up leaving them in for about 70 min.) When a skewer inserts easily into the beets, they are cooked through. 
   
3. While beets are roasting, place chopped pecans in a dry skillet over medium heat. Toast for 5 min, stirring frequently. Set in a bowl to the side for later. 
   
4. After removing from the oven, allow the beets to cool in the foil for 10 minutes or more. Then unwrap carefully, letting steam escape. 
5. Rub off the skin using paper towels. They should slip off pretty easily. Slice the beets into 1/4in rounds and brush with oil. Arrange the slices on a serving dish. 
   
6. Season with salt/pepper to taste. Sprinkle red wine vinegar over all the beets and top with blue cheese and pecans. (I served these room temperature to warmish. They could also be served chilled.)