Recipe: Beet Salad with Rogue Bleu Cheese, Pomegranate and Orange Oil

Makes 8 servings

2 tablespoons sherry vinegar

1 tablespoon pomegranate molasses (see note)

1 tablespoon shallot, minced

1 garlic clove, minced

1/4 cup tangerine juice

1/2 cup salad oil

Kosher salt and pepper to taste

3 medium-size red beets

3 medium-size yellow beets

1/4 cup pomegranate seeds

4 ounces Rogue Bleu Cheese, cut into wedges

2 tablespoons orange oil or flavorful olive oil

Sea salt to taste

1. In a blender, combine sherry vinegar, pomegranate molasses, shallot, garlic, tangerine juice and salad oil. Season to taste. Set vinaigrette aside until ready to serve.

2. Scrub beets and trim tops (if any) 1/2 inch from beet root. Place red beets in a pot, place yellow beets in another pot, half cover beets with salted water and cook beets, covered, over medium heat until tender when pierced with a fork, about 30 to 40 minutes.

3. Drain beets and when cool enough to handle, slip skins from beets, keeping the red and yellow beets separated to avoid staining. Refrigerate beets until ready to serve.

4. Slice the beets 10 minutes before serving and toss each color of beets separately with vinaigrette; arrange on a platter, alternating colors.

5. Sprinkle beets with pomegranate seeds; top with bleu cheese wedges.

6. Drizzle salad with orange oil and season with sea salt to taste.

Note: Pomegranate molasses are available at specialty markets and Middle Eastern groceries.

Kären Jurgensen, Seattle Culinary Academy

at Seattle Central Community College