Simple beet salad that
goes well with grilled dishes or picnic fare.
Beet,
Walnut and Blue Cheese Salad
- 2 (16-ounce) jars 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 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 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.
Recipe provided courtesy of Pork, The Other White
Meat.
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