beet salad with blue cheese and walnuts
Some of my favorite foods are beets and blue cheese. My friend sent me the idea for this recipe which she calls "red and stinky"! LOL To each their own!
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prep time
15 Min
cook time
40 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 1 pound fresh beets, gold or red or mixed
- 2 tablespoons walnut pieces
- 3 tablespoons olive oil
- 1 tablespoon seasoned vinegar or apple cider vinegar
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon coleman's hot mustard (or dijon)
- 1/4 teaspoon agave syrup or honey
- salt and pepper to taste
- 1 tablespoon minced red onion
- 1/4 cup blue cheese crumbles
How To Make beet salad with blue cheese and walnuts
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Step 1Trim roots and tops from beets, leaving 1/2 inch or so. Save the green tops, if they are nice and fresh. OR if not, use fresh spinach, kale or other greens.
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Step 2Place beets in pot, cover with water. Bring to boil, reduce heat and simmer for 1/2 hour or longer until fork inserts easily. Drain.
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Step 3In a medium hot skillet, add walnut pieces. Stir to roast them slightly. Do not leave them alone, there is a short window between being roasted and being burnt! Set aside.
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Step 4Remove skins from beets when cool enough to handle. Cut into slices or chunks. Place in serving bowl.
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Step 5Wash well the green tops, or other greens, and chop coarsely. Heat a few sprays of pan spray or a little of the oil in a skillet and sauté greens until slightly wilted but bright green. Add to beets.
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Step 6In a small bowl, whisk remaining oil, vinegar, thyme, agave syrup, mustard, salt and pepper. Add minced onion.
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Step 7Toss dressing on beets and greens. Sprinkle on cheese and walnuts. Serve warm, or chilled
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Step 8NOTE- if you don't like greens, just eliminate them!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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