A wonderful beet and blue cheese salad using my favorite veggie to grow beets They are the start of this delicious salad which has a true summer feel to it
Prep Time
1 hr
Dificult
Medium
Servings
2 hrs 15 mins
Ingredients
Instructions
Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low
cover
and simmer until skins begin to loosen
about 20 minutes.
Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
Drain beets
remove skins
and cut into halves or quarters
depending on size. Transfer to the prepared baking dish.
Roast in the preheated oven until beets are dark in color and almost fork-tender
but not too soft
30 to 40 minutes. Cool beets
dice into 1/2-inch cubes
and place in a bowl.
Combine olive oil
balsamic vinegar
Dijon mustard
and honey in a lidded jar for honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded
1 to 2 hours.
Meanwhile
heat butter in a skillet over low heat. Add onions and cook until caramelized
15 to 25 minutes. Remove from heat
cool
and chop.
Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad
if desired. Serve chilled.
Recipe Tip
You can use olive oil instead of butter to caramelize the onions.
Editor's Note:
Nutrition data for this recipe includes the full amount of honey-dijon vinaigrette dressing ingredients. The actual amount consumed will vary.
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