Chopped Beet Salad

Chopped Beet Salad

Chopped Beet Salad

45 minutes

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Details
  • Servings:   4
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   11 Points
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Cuisine
  • side dish
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Ingredients
  • 1 medium-s fresh beet, leaves trimmed
  • 2 hard boiled eggs, diced
  • 10 ounces spinach, stems trimmed, leaves sliced thinly
  • 1 medium Gala apple, diced
  • cup blue cheese, crumbled
  • 1 1/2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper
  • 6 tablespoons walnut oil
Instructions

Preheat oven to 400 degree F. Wrap beet tightly with double layers of foil, place in baking sheet and roast in hot oven for about 1 hour, or until its tender when pierced with a fork. Cool until warm in foil until ready to use.

Make walnut oil vinaigrette: Blend together vinegar, mustard, salt, and pepper in a small bowl.

Whisk in the oil in slow stream until its well blended.

Peel beet skin and diced beets. Divide and assemble diced beets with other salad ingredients in plates and drizzle dressing over salad and serve.

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