Walnut Beet Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, crisp tart
  • 3 Beets, medium
  • 2 tbsp Beets, Roasted
  • 3 Green onions
  • 1/4 cup Raisins, dark
  • 1 head Romaine

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1 lb Mix, spring
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Cider vinegar
  • 1 cup Walnut or vegetable oil, toasted

• Nuts & Seeds

  • 1/2 cup Walnut pieces, toasted

• Dairy

  • 3 oz Blue cheese

Found on relish.com

Ingredients

• 3medium beets, scrubbed and trimmed
• 1/4cup dark raisins
• 1/2cup cider vinegar, boiling
• 1tablespoon honey
• 2tablespoons diced roasted beets
• 1teaspoon Dijon mustard
• 3/4teaspoon salt
• 1cup toasted walnut or vegetable oil
• 1pound spring mix
• 1 head romaine, separated into leaves, and sliced into 1 ½ inch wide strips
• 3 green onions, chopped
• 1/2cup walnut pieces, toasted
• 3ounces blue cheese, crumbled
• 1 crisp tart apple, unpeeled, diced

Directions

• Preheat oven to 400F. Wrap beets in foil, place on a baking sheet and bake 30 to 45 minutes or until crisp-tender. Cool; run under cold water to slip off skins. Dice, reserving 2 tablespoons for vinaigrette. To prepare vinaigrette, place raisins in a heatproof bowl; pour boiling vinegar over raisins. Let stand 30 minutes or until raisins are plump and liquid is cool. Transfer to food processor. Process until raisins form a dark paste. Add honey, 2 tablespoons diced beets, mustard and salt; continue processing. Gradually add oil. Transfer to a bottle or bowl. Refrigerate. Return to room temperature and shake or stir well before using. To prepare salad, combine greens, romaine and green onions in a large salad bowl. Toss well. Add walnuts, beets, blue cheese and apple to salad; drizzle one-third of the vinaigrette over salad and toss well. (Store remaining dressing in refrigerator for up to a month).

Nutrition