Recipe Details

Beet, Walnut and Blue Cheese Salad

Prep Time: 10 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 16-oz jars beets, sliced & drained
1/4 cup red wine vinegar
6 tablespoons olive oil
2 teaspoons sugar
1 tablespoon sweet-hot prepared mustard
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 tablespoons walnuts, toasted
6 tablespoons blue cheese, crumbled

Cooking Directions


In a shallow bowl, place beets; set aside. In a small mixing bowl, blend together vinegar, olive oil, sugar, mustard, salt and pepper; pour over beets and toss gently; cover and refrigerate for an hour. Line 6 salad plates with romaine leaves, top with layer of beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon blue cheese.

Serves 6.

Serving Suggestions

Simple beet salad that goes well with grilled dishes or picnic fare. Serve with Spicy Cured Pork Loin or Arkansas Slow-Smoked Ham.

Nutrition Information

Calories: 252 calories
Protein: 5 grams
Fat: 21 grams
Sodium: 631 milligrams
Cholesterol: 6 milligrams
Saturated Fat: 4 grams
Carbohydrates: 13 grams
Fiber: 3 grams

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Delicious!
by anonymous 11/20/2013
I cut the recipe in half for three people and still had leftovers. This salad is absolutely delicious!!