This delicious and healthy salad is easy to make and is a can make a great meatless main course.

 

Ingredients

• 2 15-ounce jars sliced beets, drained
• 1/4cup red wine vinegar
• 4 tablespoons extra virgin olive oil
• 2 teaspoons sugar1 tablespoon spicy mustard
• 1/4 teaspoon salt
• 1/2teaspoon freshly ground black pepper
• 6 large romaine lettuce leaves
• 6 tablespoons chopped toasted walnuts*
• 6 tablespoons crumbled blue cheese

 

Directions

1. In a shallow bowl, place beets; set aside.
2. In a small mixing bowl, whisk together vinegar, extra virgin olive oil, sugar, mustard, salt and pepper. Pour over beets and toss gently. Cover beets and refrigerate for 1 hour.
3. Line 6 salad plates with romaine leaves. Top with layer of drained marinated beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon crumbled blue cheese.

 

Serves 6

 

*To toast walnuts spread shelled nuts in a shallow pan. Bake in a 350°F oven 5 to 12 minutes, stirring occasionally, until nutmeats turn golden brown. Nuts continue to brown slightly after removing from heat.

 

 

Modified from original source: The Other White Meat at http://www.theotherwhitemeat.com accessed 9/25/06