Roasted Beet Salad Recipe
buttermilk blue cheese, toasted walnuts, white balsamic
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice them.
- 2
Toast the Walnuts
In a dry skillet over medium heat, add the walnuts. Toast for 5-7 minutes, stirring occasionally, until fragrant and golden brown. Remove from heat and let cool.
- 3
Prepare the Dressing
In a small bowl, whisk together the white balsamic vinegar, olive oil, salt, and black pepper. Adjust seasoning to taste.
- 4
Assemble the Salad
In a large bowl, combine the mixed salad greens, roasted beet slices, and toasted walnuts. Crumble the buttermilk blue cheese over the top. Drizzle with the dressing and toss gently to combine.
- 5
Serve
Divide the salad among plates and enjoy!
