Beet and Blue Cheese Salad

prep time:: 20 Minutes
cook time:: 40 Minutes

Makes 6 servings

Ginger Hoyt

ingredients

6 medium beets (2 lbs)
1/4 cup balsamic vinegar
3 Tbsp. olive oil
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1 15 ox can chickpeas rinsed and drained
4 to 5 small green onions, sliced
5 cups torn mixed greens, such as baby spinach leaves, bibb lettuce, or mesclun mix
1/2 cup hazelnuts (filberts, toasted and coarsely chopped
6 oz. blue cheese, cut into 5 or 6 wedges

directions

1
Cuts stems off beets, but leave roots, wash. Do not peel. Cook whole beets, covered, in boiling salted water for 40 to 50 minutes or until crisp tender.
2
Meanwhile for dressing, in a screw-top jar combine vinegar, olive oil, mustard, salt and pepper. Cover; shake well. Set dressing aside.
3
Drain, cool, peel, and cut beets into wedges. Rinse beets until water runs almost clear. In a medium bowl combine beets, chickpeas, and green onions. Pour dressing over bet mixture; toss gently to coat. Cover and chill until serving time.
4
Arrange greens on six salad plates; spoon beet mixture onto greens. Sprinkle with hazelnuts. Serve with wedges of blue cheese.

notes

To toast hazelnuts, spread them in a single layer on a shallow baking pan. Bake in a 350° oven for 8 to 10 minutes or until golden brown. 414 calories per serving

Source: Ginger Hoyt