ROASTED BEET SALAD
This tasty salad is made with freshly roasted beets, baby greens and toasted walnuts. Dress it with our Creamy Blue Cheese Dressing.
Yield: Serves 8.
July 02, 2019
ROASTED BEET SALAD
Ingredients
- 6 medium beets, trimmed
- 12 cups mixed baby greens
- 1 small red onion, thinly sliced
- Creamy Blue Cheese Dressing
- 1/3 cup toasted walnuts, chopped
Directions
- Individually wrap beets tightly in foil and place in a baking dish.
- Bake beets at 400ºF until tender when pierced with a fork, about 1 1/4 hours.
- Unwrap beets and cool. Peel beets and slice into thin wedges.
- Arrange greens on 8 salad plates. Top with onion slices and beets. Drizzle Creamy Blue Cheese Dressing over each serving. Sprinkle with walnuts. Serve immediately.
Nutritional analysis per serving:
74 calories, 3.4 g fat, 2.7 g protein, 9.3 g carbohydrate, 2.5 g fibre, 74 mg sodium
*Ingredient not included in nutritional analysis.
CREAMY BLUE CHEESE DRESSING
Ingredients
- 1/2 cup mayonnaise
- 1 green onion, finely chopped
- 1 clove garlic, crushed
- 3 tbsp milk
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp freshly ground pepper
- 1/3 cup crumbled blue cheese
Yield: Makes 1 1/3 cups
Directions
- Combine all ingredients except blue cheese until blended. Stir in blue cheese. Refrigerate for up to 24 hours. If dressing becomes too thick, thin with a small amount of milk.