This is a salad riff on some already cooked beets and butternut squash. If I was making all parts at once, I would dress the root vegetables with the wet ingredients and roast in a 400 degree oven for 40 minutes until the roots were tender and caramelized on the edges. I would toss them in the greens warm for a wilted warm salad and garnish with the cheese and nuts. If you are not partial to bleu cheese, certainly trade in goat or feta. But for my purpose here, utilizing leftovers, I was looking to make a cold marinated salad.
1. Whisk together the vinegar, oil, and honey.
2. Toss with the beets, butternut and onion, season with salt and pepper and chill for the remainder of the hour to let the flavors meld.
3. Dress the greens with the cold salad
4. Garnish with the chopped nuts and crumbled blue cheese.
You can make changes with this salad in lots of ways. You can just use beets and onions and add mint to the dressing for a refreshing cold beet salad. You can roast the vegetables in the dressing and toss on greens for a hot salad.
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (48%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 6.4mg||2 %|
|Sodium 351.3mg||12 %|
|Potassium 1297.3mg||34 %|
|Total Carbohydrate 28.9g||8 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 18.5g|
|Protein 8.2g||12 %|
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Calories per serving: 242
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