Beet Salad With Walnut Dressing & Crumbled Bleu Cheese |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Uncooked beets have a texture that is very similar to that of raw carrots. This is an easy and delicious salad that takes very little time. Grated fresh beets are tossed with walnuts and a simple vinaigrette, and arranged on a plate of tender salad greens. The bleu cheese pairs nicely with the beets. For a main dish salad, add chicken. Give it a try, you're sure to agree that THE 'BEET' GOES ON!! Ingredients:
2/3 lb fresh beet |
1/4 cup walnuts, roughly chopped |
1/2 cup red wine vinegar |
1 tablespoon worcestershire sauce |
1 teaspoon kosher salt |
1 dash fresh ground black pepper |
1 teaspoon fresh lemon juice |
2 tablespoons lemon peel, grated |
1/4 cup walnut oil |
1 head belgian endive |
1 head boston lettuce |
2 ounces blue cheese |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Peel and grate the beets. Place in a medium bowl and set aside.
2. Place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast (BE CAREFUL NOT TO BURN). Set aside.
3. In a small bowl, whisk together the vinegar, Worcestershire sauce, salt, pepper, lemon juice and grated lemon peel until the salt dissolves. Add the oil and continue whisking. Toss beets with 3/4 of the vinaigrette and walnuts; refrigerate for 30 minutes or so.
4. Meanwhile, rinse endive and tear off whole leaves; pat dry with paper towels. Arrange three (3) leaves on each plate. Wash lettuce and pat dry; tear into bite-size pieces.
5. When ready to serve, add lettuce to the remaining vinaigrette; toss well. (DO NOT OVER-DRESS OR LEAVES WILL GET SOGGY.) Divide dressed lettuce and arrange on endive leaves. Top with grated beets, remaining walnuts, bleu cheese and parsley.
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