Beet, Walnut And Blue Cheese Salad
recipe at a glance
5 stars - 1 review
ready in: 1-2 hrs
serves/makes: 6recipe id: 54618
2 jars (16 ounce size) sliced beets, drained
1/4 cup red wine vinegar
6 tablespoons olive oil
2 teaspoons granulated sugar
1 tablespoon sweet-hot prepared mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
romaine lettuce leaves
6 tablespoons chopped toasted walnuts
6 tablespoons crumbled blue cheese
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 individual salad plates with romaine leaves, top with layer of beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon blue cheese.
253 calories, 21 grams fat, 14 grams carbohydrates, 5 grams protein per serving
ratings & reviews
|Nov 20, 2008 Carol
Great recipe! I've made various beet salads that we've liked, but this was the best. The addition of the sweet-hot mustard and sugar put it over the top. When I made the dressing I added everything but the oil then slowly whisked the oil in to emulsify it and I think that made it even better.