Beet, Walnut & Blue Cheese Salad
Recipe: #1430
October 26, 2011
Categories: Salads, Meat Salad, Side Dishes, Cheese, Blue, Walnut, Beet, Brunch July 4th, Labor Day, Mothers Day, Picnic, Potluck, Gluten-Free, High Fiber, No Eggs, more
"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 is 6 servings
Ingredients
-
- 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 by Step Method
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
No special items needed.
4 Reviews
You'll Also Love
