Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing
Beet and Blue Cheese Salad recipe with a homemade Citrus Vinaigrette Dressing. Topped with crunchy toasted pecans, this is a perfect side salad for dinner - for a family weeknight dinner or a dinner party.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings: 4 servings
Beet and Blue Cheese Salad
- 5 oz mixed greens (baby spinach, baby lettuces, or mesclun mix)
- 1 pint grape tomatoes , cut in half
- 1.5 cups cooked sliced beets (from 1 15-oz can, or about 2 medium beets)
- 1/2 cup pecans
- 4 oz blue cheese , crumbled
Citrus Vinaigrette Dressing
- 1/4 cup orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 garlic clove , minced
- 1 teaspoon salt (or to taste)
- Pepper to taste
Drain the rinse the can of beets. Slice each beet circle in half to make semi-circles.
Toast the pecans over medium heat until they start to brown and are nice and fragrant.
If using a block of blue cheese, roughly chop 5 oz to crumble it.
Toss all the salad ingredients together in a bowl.
Combine all the dressing ingredients in a small bowl, and mix well. Pour over salad right before serving.
Calories: 277kcal | Carbohydrates: 24g | Protein: 10g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 993mg | Potassium: 646mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1635IU | Vitamin C: 34mg | Calcium: 175mg | Iron: 1mg