Appetizer Salad

Beet Salad

Beet Salad

Details

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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!

cutlery | Hanover Foods
Course

Appetizer Salad

chef | Hanover Foods
CUISINE

American

chef | Hanover Foods
Estimated Time

15

EQUIPMENT NEEDED

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
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.

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