Beet & Blue Cheese Salad
ingredients
- 12 beets, quartered
- 2 tbsp extra virgin olive oil
- salt and pepper, to taste
- 2 bosc pear, sliced
- 5 oz lettuce mix (baby kale & arugula)
- 4 oz Castello® Danish blue cheese crumbles
- ⅓ cups crushed walnuts
- ⅓ cups balsamic vinaigrette
- black pepper, to taste
preparation
Preheat the oven to 400 F. On a baking sheet, toss the beets with the olive oil, salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender, then remove from the oven and set aside to cool.
To assemble the salad, in a large bowl, layer the mixed greens, sliced pears, roasted beets, and crushed walnuts. Top with the Castello Danish Blue Cheese Crumbles.
When ready to eat, add the balsamic vinaigrette and salt and pepper. Serve immediately with freshly ground black pepper, if desired.