Salad with Roasted Beets, Fried Shallots, and Roquefort

Name: Salad with Roasted Beets, Fried Shallots, and Roquefort
Yield: Serves 6 as a first course
Ingredients: 12 ounces, beets (3 small or 2 medium), washed and trimmed of root tips and stems; 3 , medium shallots, sliced thin and separated into rings (about 1 cup); , Salt and ground black pepper; 2 tablespoons, all-purpose flour; 6 tablespoons, extra-virgin olive oil; 2 tablespoons, sherry vinegar; 2 teaspoons, honey; 1 bunch, arugula (large), washed, dried, trimmed of stems, and torn into bite-size pieces (about 6 cups); 1 medium head, butter lettuce, washed, dried, and torn into bite-size pieces (about 7 cups); 6 ounces, Roquefort cheese, crumbled (about 1 1/2 cups)

Side Dishes
Cheese
Vegetables
Vegetarian
Salads
Thanksgiving

Appears in Cook's Illustrated November/December 2004

Blue cheese makes an interesting dinner guest, inviting a wide range of other ingredients--sweet, tart, bitter, and crunchy--to the table.

SERVES 6 as a first course

TIME 1½ hours

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