Sunday, July 24, 2011

Beet Salad

One of my easy go-to recipes for a busy workday is roasted beet and blue cheese salad. It can be thrown together with little work, yet is delicious and healthy. The mix of blue cheese and beets perfectly complement each other and the lemon dressing has the perfect amount of acidity to cut through the butteriness of the blue cheese. 

xx Molly

3-4 Beets
1 cup Hazelnuts, toasted
Blue Cheese, to taste
Salad greens
1/4 cup Olive Oil
Lemon Juice, two tablespoons
Mustard, two tablespoons
Salt and Pepper, to taste
  1. Roast beets in oven at 450 for 30 minutes or until fork tender.
  2. At the same time, toast hazelnuts in a small saucepan until fragrant.
  3. In a separate bowl mix oil, lemon juice, mustard, salt and pepper and whisk until fully mixed.
  4. Toss lettuce, beets, cheese, and hazelnuts, top with dressing to taste. 

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