Beetroot Salad with Blue Cheese
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 fresh Beets (scrubbed and trimmed)
- 1 Granny Smith Apple (rinsed; cored; cut into 1/4-inch matchsticks)
- ½ cup toasted Walnut (roughly chopped)
- ½ cup Blue cheese (crumbled)
- 1 bag Arugula (5 ounces)
- 2 Tbsps apple cider vinegar
- 3 Tbsps olive oil
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic cloves (peeled minced)
Preparation steps
1.
Preheat oven to 400º F.
2.
Wrap beets in aluminum foil and bake on a baking sheet for about 60 to 70 minutes, or until easily pierced with a fork.
3.
Remove beets from oven and cool for about 20 minutes. Remove beets from foil and rub beet with a paper towel to remove the skins. Cut beets into a bite-size dice. Place in a large bowl with apples, walnuts, blue cheese, and arugula.
4.
In a small bowl, combine apple cider vinegar, olive oil, honey, mustard and garlic.
5.
Drizzle vinaigrette over salad and gently toss to coat. Divide salad among plates and serve.
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