Beet Salad With Spring Greens And Walnuts Recipe – a delicious recipe with beets gently washed, balsamic vinegar, walnut oil, mustard, walnuts, blue cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a 3-qt or possibly larger pressure cooker, place whole beets on the steaming trivet with 1/2 c. of water in the bottom of the cooker.
2
Close the lid and bring pressure to the second red ring (15 pounds pressure) over high heat.
3
Adjust heat to stabilize pressure at the second red ring and cook for 10 to 14 min depending on the size of the beets.
4
Off heat, allow the pressure to subside naturally.
5
Cold beets, slip off their skins and cut into julienne strips.
6
Mix balsamic vinegar and mustard together.
7
Slowly add in the oil while whisking to make a vinaigrette.
8
Toss the beets in the vinaigrette to coat them.
9
Arrange greens on each plate and place beets on top.
10
Just before serving, crumble Roquefort over each serving and garnish with walnut pcs.
11
This recipe yields 6 servings.
207
kcal
Calories
19
g
Fat
3
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 med beets gently washed, and trimmed, 3 Tbsp. balsamic vinegar, 2 Tbsp. walnut oil, 1 tsp Dijon mustard, and more.
Yes, Beet Salad With Spring Greens And Walnuts Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
