Beet, blue cheese and toasted walnut salad

Total Time
19 min
19 min
0 min
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.


Unsweetened orange juice

¼ cup(s)

Balsamic vinegar

3 Tbsp

Olive oil

1 Tbsp

Dijon mustard

1 tsp


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)


4 cup(s), chopped, red leaf, torn

Blue cheese

2 Tbsp, crumbled

Chopped walnuts

¼ cup(s), toasted


  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).