Beet, Blue Cheese and Toasted Walnut Salad
- Total Time
If you're in a hurry, toss the orange juice and beet mixture with the lettuce before dividing it among individual plates.
unsweetened orange juice¼ cup(s)
balsamic vinegar3 Tbsp
olive oil1 Tbsp
Dijon mustard1 tsp
chives2 Tbsp, chopped
table salt½ tsp
black pepper½ tsp, freshly ground
canned beets without added salt14 ½ oz, sliced (about 11/2 cups)
lettuce4 cup(s), chopped, red leaf, torn
blue cheese2 Tbsp, crumbled
chopped walnuts¼ cup(s), toasted
- Combine first 7 ingredients in a small bowl; stir well with a whisk. Add beets; toss well. Cover and chill 2 hours.
- Arrange lettuce evenly on individual plates. Spoon beet mixture evenly over lettuce, using a slotted spoon. Reserve remaining orange juice mixture.
- 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).