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beet & havarti salad-annette's

(1 rating)
greeneyez avatar
Recipe by
Annette W.
@greeneyez
Lincoln, NE

Simple and delicious. Stands alone with it's bold flavors or goes nicely as a side with your favorite meals. This recipe is why I grow beets in my garden. I just wish I could do it year round. (Grow beets that is.) Recipe from Betty Crocker.

(1 rating)

Ingredients For beet & havarti salad-annette's

  • SALAD
  • 3 md
    beets, washed and trimmed
  • 1 pkg
    salad greens
  • 1 c
    dill havarti, cubed
  • 1/2 c
    walnut halves
  • DRESSING
  • 2 Tbsp
    dijon mustard
  • 1 Tbsp
    mayonnaise
  • 3 Tbsp
    cider vinegar
  • 1/2 c
    olive or canola oil
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper

How To Make beet & havarti salad-annette's

  • 1
    In large saucepan, bring 1 1/2 inches of water to a boil over medium heat. Add beets; reduce heat to low. Cover; cook 25 to 35 minutes or until tender.
  • 2
    Drain beets; rinse with cold water. Peel beets; cut into 1/4-inch slices.
  • 3
    In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
  • 4
    Just before serving, place mixed greens in large bowl. Reserve 3 tablespoons dressing. Add remaining dressing to greens; toss to coat. Divide greens evenly onto 6 salad plates. Divide sliced beets evenly onto greens. Top salads evenly with cheese and walnuts. Drizzle reserved dressing over salads. Enjoy!
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