Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing

Recipe by Babaganosh

Beet and Blue Cheese Salad recipe with a homemade Citrus Vinaigrette Dressing. Topped with crunchy toasted pecans, this is a perfect side salad for dinner - for a family weeknight dinner or a dinner party.

Ingredients

• 5 oz mixed greens ((baby spinach, baby lettuces, or mesclun mix))
• 1 pint grape tomatoes (, cut in half)
• 1 15-oz can sliced beets
• 1 cup Pecans
• 5 oz Blue Cheese (, crumbled)
• ¼ cup orange juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 garlic clove (, minced)
• 1 teaspoon salt ((or to taste))
• pepper to taste

Method

1. Drain the rinse the can of beets. Slice each beet circle in half to make semi-circles. 
2. Toast the pecans over medium heat until they start to brown and are nice and fragrant. 
3. If using a block of blue cheese, roughly chop 5 oz to crumble it. 
4. Toss all the salad ingredients together in a bowl. 
5. Combine all the dressing ingredients in a small bowl, and mix well. Pour over salad right before serving. 

View the recipe instructions at Babaganosh