Pre-order your Thanksgiving feast
Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.
ROASTED BEET SALAD
This tasty salad is made with freshly roasted beets, baby greens and toasted walnuts. Dress it with our Creamy Blue Cheese Dressing.
Yield: Serves 8.
July 02, 2019
ROASTED BEET SALAD
Ingredients
- 6 medium beets, trimmed
- 12 cups mixed baby greens
- 1 small red onion, thinly sliced
- Creamy Blue Cheese Dressing
- 1/3 cup toasted walnuts, chopped
Directions
- Individually wrap beets tightly in foil and place in a baking dish.
- Bake beets at 400ºF until tender when pierced with a fork, about 1 1/4 hours.
- Unwrap beets and cool. Peel beets and slice into thin wedges.
- Arrange greens on 8 salad plates. Top with onion slices and beets. Drizzle Creamy Blue Cheese Dressing over each serving. Sprinkle with walnuts. Serve immediately.
Nutritional analysis per serving:
74 calories, 3.4 g fat, 2.7 g protein, 9.3 g carbohydrate, 2.5 g fibre, 74 mg sodium
*Ingredient not included in nutritional analysis.
CREAMY BLUE CHEESE DRESSING
Ingredients
- 1/2 cup mayonnaise
- 1 green onion, finely chopped
- 1 clove garlic, crushed
- 3 tbsp milk
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1/4 tsp freshly ground pepper
- 1/3 cup crumbled blue cheese
Yield: Makes 1 1/3 cups
Directions
- Combine all ingredients except blue cheese until blended. Stir in blue cheese. Refrigerate for up to 24 hours. If dressing becomes too thick, thin with a small amount of milk.