beet salad with blue cheese and walnuts

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By Carolyn Haas
from Anytown, WI

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!

serves 2-4
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For beet salad with blue cheese and walnuts

  • 1 lb
    fresh beets, gold or red or mixed
  • 2 Tbsp
    walnut pieces
  • 3 Tbsp
    olive oil
  • 1 Tbsp
    seasoned vinegar or apple cider vinegar
  • 1 tsp
    fresh thyme, chopped
  • 1/2 tsp
    coleman's hot mustard (or dijon)
  • 1/4 tsp
    agave syrup or honey
  • salt and pepper to taste
  • 1 Tbsp
    minced red onion
  • 1/4 c
    blue cheese crumbles
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How To Make beet salad with blue cheese and walnuts

  • 1
    Trim 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.
  • 2
    Place beets in pot, cover with water. Bring to boil, reduce heat and simmer for 1/2 hour or longer until fork inserts easily. Drain.
  • 3
    In 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.
  • 4
    Remove skins from beets when cool enough to handle. Cut into slices or chunks. Place in serving bowl.
  • 5
    Wash 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.
  • 6
    In a small bowl, whisk remaining oil, vinegar, thyme, agave syrup, mustard, salt and pepper. Add minced onion.
  • 7
    Toss dressing on beets and greens. Sprinkle on cheese and walnuts. Serve warm, or chilled
  • 8
    NOTE- if you don't like greens, just eliminate them!

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