Salad of Roasted Beets and Arugula with Blue Cheese Dressing

Ingredients

• 5 bunches arugula dried washed
• 3 bunches baby beets washed trimmed halved
• 0.5 pound cheese blue crumbled
• 0.5 cup celery leaves from 1 bunch celery 
• 2 tablespoons chives fresh chopped
• 1  juice of lemon juiced
• 12 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 1 cup cup heavy whipping cream sour
• 1 handful thyme sprigs fresh
• 1 cup walnut halves and pieces toasted

Equipment

• bowl
• frying pan
• oven
• knife
• mixing bowl
• aluminum foil

Directions

1. Preheat the oven to 400 degrees F.
2. Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan.
3. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.)
4. Let the beets cool to room temperature and put them in a large mixing bowl.
5. Add the arugula, celery leaves, and walnuts; toss to combine.
6. Put the blue cheese and sour cream in a bowl, mashing with a fork to combine.
7. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
8. Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper.
9. Put the salad on a chilled platter and serve.