Beet Salad with Champagne Vinaigrette and Blue Cheese

Beet Salad with Champagne Vinaigrette and Blue Cheese

  • 8 Small Hanover Cooked Beets, quartered
  • ½ Cup Extra Virgin Olive Oil
  • ¼ Cup Champagne Vinegar
  • ¼ Shallot, diced
  • 1 Small Clove Garlic, minced
  • 3 Cups Micro Greens or Lettuce
  • 1 Cup Crumbled Blue Cheese or Goat Cheese
  • ¼ Cup Chopped Pecans or other nuts of your choosing
  1. In a medium bowl, combine the shallots and garlic. Season with salt and pepper. Add the Champagne vinegar. Slowly whisk in the remaining olive oil to make a dressing.
  2. In a large mixing bowl, combine beets and blue cheese. Add the dressing to taste and toss.
  3. Divide the micro greens among 4 plates and top with the beet and blue cheese mixture.
  4. Top with chopped nuts.
Category

Appetizers & Snacks