I was charmed by this recipe for chicken pot pie, found posted on the bulletin board Saturday in the women's locker room at the New City Y--a space usually reserved for babysitting notices, lost earrings, and yoga schedules. Hey, why not turn any public space you can into a recipe swap?
In that spirit, here's the skinny on the beet salad I cooked up for Thanksgiving dinner:
- The day before, trim greens from a dozen beets and roast whole at 400 degrees for one hour.
- Let cool overnight.
- Peel beets and slice into eighths. Set aside.
- Coarsely chop 1/2 cup walnuts and toast on a baking sheet until, well, toasty. (If you're me, check oven compulsively to make sure they're not burning.)
- Toss beets, walnuts, 1/2 cup crumbled blue cheese (one that's relatively mild, because a really funky, assertive blue will be wasted here), and 1/2 thinly sliced red onion in a dressing of walnut oil and balsamic vinegar. Salt and pepper to taste.