Beet, blue cheese and toasted walnut salad
4
Points®
Total time: 19 min • Prep: 19 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This is pretty served as a composed salad, but if you're in a hurry, just go ahead and toss the orange juice and beet mixture with the lettuce before dividing it among individual plates. You can also use vacuum-packed cooked beets, which are available in the refrigerated section of the produce aisle. Blue cheese has been injected with edible molds that colonize to form blue-green veins throughout and that lend strong flavors and aromas to the cheese. The longer a blue cheese is aged or ripened, the stronger its flavor becomes. Readily available varieties include Maytag, Gorgonzola, Roquefort, and Stilton. A little blue cheese goes a long way to adding flavor to a dish, so it can be used sparingly.
Ingredients
Unsweetened orange juice
¼ cup(s)
Balsamic vinegar
3 Tbsp
Olive oil
1 Tbsp
Dijon mustard
1 tsp
Chives
2 Tbsp, chopped
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Canned beets, no salt added
14½ oz, sliced (about 11⁄2 cups)
Lettuce
4 cup(s), chopped, red leaf, torn
Blue cheese
2 Tbsp, crumbled
Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
¼ cup(s), toasted
Instructions
1
Combine first 7 ingredients in a small bowl; stir well with a whisk. Add beets; toss well. Cover and chill 2 hours.
2
Arrange lettuce evenly on individual plates. Spoon beet mixture evenly over lettuce, using a slotted spoon. Reserve remaining orange juice mixture.
3
Sprinkle blue cheese and walnuts evenly over beet mixture. Drizzle reserved orange juice mixture evenly over each salad. Yield: 4 servings (serving size: 1 cup lettuce, about 1⁄3 cup beets, 11⁄2 teaspoons cheese and 2 tablespoons orange juice mixture).
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