Beetroot Salad with Blue Cheese

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Beetroot Salad with Blue Cheese
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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)
How healthy are the main ingredients?
Walnutolive oilapple cider vinegarhoneygarlic cloveApple

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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