Beet and Walnut Salad

Beet and Walnut Salad
Photo by Becky Luigart-Stayner

Ingredients

  • 3 tablespoons sugar
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons crumbled blue cheese
  • 1/3 cup fresh lemon juice
  • ½ cup water
  • ¼ teaspoon salt
  • 1 tablespoon chopped fresh chives
  • + 7 more ingredients
    • 16 baby beets (about 1 pound)
    • 3 tablespoons coarsely chopped walnuts, toasted
    • Salad:
    • 2 tablespoons finely chopped shallots
    • 10 cup mixed salad greens
    • Dressing:
    • ¼ teaspoon salt

1. To prepare dressing, combine first 5 ingredients, stirring with a whisk. 2. Preheat oven to 375°. 3. To prepare salad, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add 1/2 cup water. Cover and bake at 375° for 35 minutes or until tender...

View full recipe at My Recipes

Comments

Variations on Beet and Walnut Salad

  • Beet and Walnut Salad
    • 1 tablespoon finely chopped fresh flat-leafed parsley leaves
    • 1/4 cup walnuts
    • 1 1/2 tablespoons Sherry vinegar
    • freshly ground black pepper
    • +1 other ingredients


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