Beet, Walnut & Blue Cheese Salad

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"I love beets, and this is a nice dish that can be prepared quickly with canned beets; but if you have time, cook fresh beets. I use a mixture of fresh golden and red beets."

Original recipe yields 6 servings
OK
  • TO SERVE

Nutritional

  • Serving Size: 1 (139.3 g)
  • Calories 251.6
  • Total Fat - 20.9 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 6.7 mg
  • Sodium - 461.6 mg
  • Total Carbohydrate - 12.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 8.7 g
  • Protein - 5.4 g
  • Calcium - 73.8 mg
  • Iron - 1.3 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0 mg

Step 1

Drain beets and place in a medium-large bowl. If using fresh beets, cook beets, cool, then slice/chop as desired.

Step 2

Combine onion, vinegar, worcestershire sauce, oil, sugar, mustard, salt, and pepper in small bowl. Pour over beets.

Step 3

Refrigerate 1 hour. When ready to serve, top with walnuts, blue cheese, and bacon. Salt and pepper to taste.

Tips & Variations


No special items needed.

Related

Carolyn

This went so great as part of my Easter dinner. We had it with ham and potato salad for one delicious encounter!

review by:
(3 Apr 2018)

Ellie Eats

I have made this salad several times and we always enjoy it!

review by:
(3 Dec 2017)

BeatleBugBrenda

If you like beets this is a must make! A wonderful salad that I will make often, especially in the summer with fresh beets.

review by:
(29 Jun 2017)

Maito

For personal preferences, I made some changes, but this still came out super. I added half the oil, omitted the mustard/sugar, and doubled the walnuts/blue cheese. All the flavors go together perfectly in this - well enjoyed!

review by:
(23 Nov 2015)