Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beet, Walnut And Blue Cheese Salad
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- #54618
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
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
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 individual salad plates with romaine leaves, top with layer of beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon blue cheese.
added by
melissa2
nutrition data
253 calories, 21 grams fat, 14 grams carbohydrates, 5 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
November 20, 2008
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.