Beet & Havarti Salad-Annette's

Beet & Havarti Salad-annette's Recipe

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Annette W.


Simple and delicious. Stands alone with it's bold flavors or goes nicely as a side with your favorite meals. This recipe is why I grow beets in my garden. I just wish I could do it year round. (Grow beets that is.)

Recipe from Betty Crocker.


★★★★★ 1 vote



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3 medium
beets, washed and trimmed
1 pkg
salad greens
1 c
dill havarti, cubed
1/2 c
walnut halves


2 Tbsp
dijon mustard
1 Tbsp
3 Tbsp
cider vinegar
1/2 c
olive or canola oil
1/4 tsp
1/4 tsp
black pepper

How to Make Beet & Havarti Salad-Annette's


  • 1In large saucepan, bring 1 1/2 inches of water to a boil over medium heat. Add beets; reduce heat to low. Cover; cook 25 to 35 minutes or until tender.
  • 2Drain beets; rinse with cold water. Peel beets; cut into 1/4-inch slices.
  • 3In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
  • 4Just before serving, place mixed greens in large bowl. Reserve 3 tablespoons dressing. Add remaining dressing to greens; toss to coat. Divide greens evenly onto 6 salad plates. Divide sliced beets evenly onto greens. Top salads evenly with cheese and walnuts. Drizzle reserved dressing over salads. Enjoy!

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