Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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mixed greens with beets + blue cheese

I love roasted beets because it really brings our their sweetness which balances really well with the blue cheese in this recipe. It’s great on its own but the slightly crunchy green beans really add a great texture to this salad (cook them until they’re bright green and have a little snap left to them).

1 medium beet
3 cups mixed salad greens (mesclun)
1/4 cup flat-leaf parsley, hand torn
1/8 red onion, thinly sliced
1-2 ounces blue cheese, thinly sliced
Salt, to taste
Freshly ground black pepper
1-2 teaspoons balsamic vinegar
2-3 tablespoons extra virgin olive oil, plus extra for drizzling
1-2 ounces haricots vert or green beans, blanched and cooled, optional

1. Preheat oven to 400°F. Wrap whole, unpeeled beet in aluminum foil and place on a baking sheet. Roast for 45-55 minutes, until beet is fork-tender. Unwrap and allow to cool. When cool enough to handle, carefully pull off skin and discard. Cut off ends and cut beet into wedges.
2. In a large serving bowl, add salad greens, beets, parsley, red onion and blue cheese. Season with salt and pepper.
3. In a small bowl, combine balsamic vinegar with olive oil and season with salt and pepper. Pour over salad and top with green beans (if using) and a drizzle of olive oil.

Serves 1.

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