Details
RECIPE RATING
Beet Salad
Ever try beet salad? Well, if not, now you can! It’s not too difficult to make and hey, you might love it! Give it a go!
Course
Appetizer Salad
CUISINE
American
Estimated Time
15
Course
Appetizer Salad
CUISINE
American
Estimated Time
15
INSTRUCTIONS
- 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.
- In a large mixing bowl, combine beets and blue cheese. Add the dressing to taste and toss.
- Divide the micro greens among 4 plates and top with the beet and blue cheese mixture.
- Top with chopped nuts.
Equipment
Medium Bowl Large Mixing Bowl
Ingredients
- 8 oz Small Hanover Cooked Beets (quartered)
- ½ cup Extra Virgin Olive Oil
- ¼ cup Champagne Vinegar
- ¼ Shallot (chopped)
- 1 Small Clove Garlic (chopped)
- 3 cups Micro Greens or Lettuce
- 1 cup Crumbled Blue Cheese or Goat Cheese
- ¼ cup Chopped Pecans or other nuts of your choosing