Place beets in a large saucepan and add enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until a fork inserted into a beet comes out with little resistance, about 40 minutes. (Overcooking will make the beets more difficult to thinly slice.) Drain and let stand until cool enough to handle.Advertisement
While the beets cool, brush baguette slices with 2 teaspoons oil. To toast, preheat oven to 350 degrees F. Arrange the slices in a single layer on a large baking sheet and bake, turning once halfway through, until toasted but not browned, about 14 minutes. (Alternatively, grill the bread over medium heat, turning once, until lightly toasted, 2 to 3 minutes.)
Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandoline or sharp knife. Arrange the beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt and pepper over the beets and drizzle with the remaining 2 teaspoons oil. Serve with the toasted baguette.
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Bring to room temperature before serving.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 starch, 1 vegetable, 1 fat