Beet and Blue Cheese Salad with Crushed Walnuts

Name: Beet and Blue Cheese Salad with Crushed Walnuts
Yield: serves 4
Ingredients: 2 medium red beets; 6 ounces (about 10 cups) baby arugula; 6 tablespoons Not So Basic Vinaigrette (page 204) or store-bought light oil and vinegar dressing, such as Ken’s Steak House Healthy Options Olive Oil & Vinegar; 1/3 cup chopped fresh flat-leaf parsley; Salt and freshly ground black pepper; 1/2 cup crumbled reduced-fat blue cheese, such as Treasure Cove; 1/4 cup walnuts, toasted and crushed (see Healthy Tips)

December 9, 2011

This is such a great salad—especially in the fall, when beets are in season. The sweet, earthy flavor of the beets provides a nice foil for the tangy blue cheese and peppery arugula. By lightly crushing the walnuts, you need less of this healthy but high-fat nut in your salad. Sometimes it’s the little things that make a big difference.

Recipe notes

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