Beet, Blue Cheese, and Almond Salad
- Trim and peel the beets. Cut six of the beets into bite-sized pieces. Place in a steamer rack over a pot of boiling water. Cover the pot and steam 20 to 25 minutes, until tender.
- Coarsely grate the remaining beet; place in a large bowl. For dressing, mash the garlic with a pinch of salt to make a paste;add to grated beet along with the oil, lemon juice, 1 teaspoon salt, and black pepper. When beets are cooked, toss them with the dressing. Cool to room temperature.
- Crumble blue cheese over the salad and sprinkle with almonds and parsley.
Nutrition Facts (Beet, Blue Cheese, and Almond Salad)
- Per serving:
- 333 kcal cal.,
- 23 g fat
- (8 g sat. fat,
- 2 g polyunsaturated fat,
- 11 g monounsatured fat),
- 28 mg chol.,
- 1005 mg sodium,
- 21 g carb.,
- 6 g fiber,
- 14 g sugar,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet