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



  • 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



  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.



Nutrition Facts  
Servings per Recipe: 6  
Calories: 207  
Calories from Fat: 144  
  % Daily Value *
Total Fat: 16 g 24%
Saturated Fat: 3 g 14%
Cholesterol: 5 mg 2%
Sodium: 498 mg 21%
Carbohydrate: 14 g 5%
Dietary Fiber: 3 g 12%
Protein: 5 g 10%
Vitamin A 7%
Vitamin C 14%
Folacin 16%
Calcium 7%
Iron 17%
Potassium 9%

Modified from original source: The Other White Meat at accessed 9/25/06

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