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Beet, Blue Cheese, and Almond Salad

Makes: 6 servings
Prep 25 mins Cool 1 hr Cook 20 mins
Beet, Blue Cheese, and Almond Salad
Ingredients
  • 7  medium  beets (2 1/2 pounds)
  • 1  small clove  garlic
  •  Kosher salt
  • 3  tablespoons  extra-virgin olive oil
  • 2  tablespoons  lemon juice
  • 3/4  teaspoon  ground black pepper
  • 8  ounces  creamy blue cheese
  • 2  ounces  Marcona almonds
  • 1  tablespoon  chopped fresh flat-leaf Italian parsley
Directions

1. 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.

2. 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.

3. Crumble blue cheese over the salad and sprinkle with almonds and parsley.

Nutrition Facts (Beet, Blue Cheese, and Almond Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 333,
  • Fat, total (g) 23,
  • chol. (mg) 28,
  • sat. fat (g) 8,
  • carb. (g) 21,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 6,
  • sugar (g) 14,
  • pro. (g) 13,
  • vit. A (IU) 389,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 230,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1005,
  • Potassium (mg) 787,
  • calcium (mg) 263,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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