This was the first thing Mr. Foodlova made for me.  Yup, our first stay-in dinner date.  He was poised to impress and he sure met the mark.  He began the evening with saganaki – yup, he lit cheese on fire and then put it out with a squeeze of lemon juice.  He had me at “cheese”.

He then escorted me out to back yard where he had a picnic table set up.  He barbecued some sort of meat – can’t remember, but I’m guessing it was buffalo, and he also made a big salad.  This big salad.  When he set it down and I took a peek I realized that there was blue cheese in it.  I was shocked!  Oh…no….I hate blue cheese……what am I going to do?!  What I did was take a small amount and hope that I could eat at least some of it.  I had only tried the stinky cheese once before and hadn’t touched it since.

Mr. Foodlova was very proud of his spread and was confident that I would rave and fall madly in love with him.  I, on the other hand was about to try some of the salad.  I do love beets, which gave him major points.  So I went in and prepared my self for the worst.  Yum?  YUM!  Was this really blue cheese or some delicious cousin?  It was perplexing, but I took some more and the rest is history. 

Now this salad is a regular in our home.  We even planted beets in our flower bed so that we would have fresh ones for this very purpose.  I am not kidding you when I say that this salad is unreal.  You gotta love beets and if you do, the flavours are the perfect complement.  Sour and creamy from the cheese, acidic and bright from the lemon juice and fresh from the parsley.  The beets round out the flavour with sweet earthiness.  The presentation is dark and luscious and if you add the beets warm, the cheese melts a little and mingles with the vinaigrette.  Trust me – try this!!

I just linked this recipe to It’s a Blog Party.  It’s a fun website that gets the blogging community together for the specialty of the day.  Tuesday is Delicious Dishes, so head on over and check it out!

Beet and Blue Cheese Salad – adapted from Moosewood

It says to use spinach, but we have used many different kinds of leaves; beet leaves, kale, arugula, swiss chard.  I think fresh beet leaves are the best!  This serves up nicely with a steak because, of course, it goes great with blue cheese.

3 medium sized beets, chopped into cubes and boiled or steamed

Spinach

Blue cheese

 Dressing:

3 tbsp oil

3 tbsp lemon juice

0.5 bunch Parsley

Salt and Pepper

 Chop up the beets into 1 inch cubes and thow into boiling water or steam them.  I just thought of broiling them…that would probably be really good.  If you try it, let me know how it turns out!  Boil/steam/broil until you can easily pierce with a fork.

While the beets are doing their thing, mix together the vinaigrette, throwing the parsley right in.  Put the spinach in a large bowl.  You can add as much as you like, but I usually add 2 handfuls for every person that is eating. 

When the beets are done, toss them over the spinach.  Crumble as much blue cheese as you like right over the steaming beets.  Then coat it all with the vinegrette.  Toss and serve to your special someone!

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