September 08, 2014

Beet & Blue Salad

for the salad:
3 large beets, roasted
1/4 cup crumbled blue cheese*
1/4 cup toasted pecans

1 shallot, grated
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon orange zest

Quarter beets. Place in a small bowl. Add cheese and pecans. Set aside.

Whisk together the dressing ingredients. Drizzle with dressing when ready to serve.

Yield: about 4 side servings

*I actually used Ädelost, a Swedish blue cheese but Stilon or Gorgonzola would work as well.

My thoughts:
I came up with this simple salad to use up beets I got in my last Green Grocer box using pecans, blue cheese and dressing ingredients I had on hand. I was a little skeptical something so easy would be tasty but I was pleasantly surprised! The sharp blue cheese was the perfect foil for earthy beets and the honeyed dressing added a touch of sweetness. A great salad to ease you toward colder days.

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  1. Best little bowls ever! Where did you get them?

    1. World Market. They are actually egg cups.


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