Ingredients:
for the salad:
3 large beets, roasted
1/4 cup crumbled blue cheese*
1/4 cup toasted pecans
dressing:
1 shallot, grated
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon orange zest
Directions:
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.
Best little bowls ever! Where did you get them?
World Market. They are actually egg cups.