BEET SALAD WITH BLUE CHEESE AND WALNUTS

Beet Salad with Blue Cheese and Walnuts image

Provided by Carolyn Haas

Time 55m

Number Of Ingredients 10

1 lb fresh beets, gold or red or mixed
2 Tbsp walnut pieces
3 Tbsp olive oil
1 Tbsp seasoned vinegar or apple cider vinegar
1 tsp fresh thyme, chopped
1/2 tsp coleman's hot mustard
1/4 tsp agave syrup or honey
salt and pepper to taste
1 Tbsp minced red onion
1/4 c blue cheese crumbles

Steps:

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!