beet salad with blue cheese and walnuts

How To Make beet salad with blue cheese and walnuts

• 1

  Trim roots and tops from beets, leaving 1/2 inch or so. Save the green tops, if they are nice and fresh. OR if not, use fresh spinach, kale or other greens.
• 2

  Place beets in pot, cover with water. Bring to boil, reduce heat and simmer for 1/2 hour or longer until fork inserts easily. Drain.
• 3

  In a medium hot skillet, add walnut pieces. Stir to roast them slightly. Do not leave them alone, there is a short window between being roasted and being burnt! Set aside.
• 4

  Remove skins from beets when cool enough to handle. Cut into slices or chunks. Place in serving bowl.
• 5

  Wash well the green tops, or other greens, and chop coarsely. Heat a few sprays of pan spray or a little of the oil in a skillet and sauté greens until slightly wilted but bright green. Add to beets.
• 6

  In a small bowl, whisk remaining oil, vinegar, thyme, agave syrup, mustard, salt and pepper. Add minced onion.
• 7

  Toss dressing on beets and greens. Sprinkle on cheese and walnuts. Serve warm, or chilled
• 8

  NOTE- if you don't like greens, just eliminate them!
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