Beet and Blue Cheese Salad

Beet and Blue Cheese Salad

1/3 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons finely chopped shallots
2 teaspoons extra-virgin olive oil
¼ teaspoon salt

16 baby beets, about 1 pound
½ cup water
10 cups mixed salad greens
¼ teaspoon salt
3 tablespoons coarsely chopped walnuts, toasted
3 tablespoons crumbled blue cheese
1 tablespoon chopped fresh chives


  1. Combine dressing ingredients and stir with a whisk.
  2. Preheat oven to 375 F.
  3. To prepare salad, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7-inch baking dish; add ½ cup water.
  4. Cover and bake for 35 minutes until tender. Drain and cool. Trim off beet roots, rub off skins, and cut each beet into quarters. Place beets into a small bowl and drizzle with 1 tablespoon of dressing.
  5. Place salad greens on a large platter. Sprinkle evenly with ¼ teaspoon salt. Drizzle remaining dressing over greens. Top with beets, walnuts, cheese and chives.

Serves 8
Per Serving: Calories 88; Fat 4 g; Saturated fat 1 g; Cholesterol 2 mg; Sodium 219 mg; Carbohydrate 12 g; Fiber 2 g; Protein 3 g.

*Recipe courtesy of Low Fat Lifestyle

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