Beet Salad with Blue Cheese

With all my frozen garden vegetables in the freezer, it is time to start cooking with them!

I made this wonderful beet salad using frozen beets. I have also made this in a skillet and serve the beets warmed with the cheese sprinkled over just before serving, what a wonderful taste with the tang of the blue cheese!

Beet Salad with Blue Cheese

1 bunch  beets with greens (or if using frozen- just the beets)

4 tablespoons lemon juice

2 tablespoons balsamic vinegar

4 table spoons olive oil

1 small shallot chopped

1 tablespoon honey

Salt and pepper to taste

¼ to 1/2 cup blue cheese, Maytag is good or your favorite brand

½ cup  pecans, toasted



For fresh beets: 

Trim off the greens leaving about 1 inch attached to the beets.

Bring a pot of water large enough to hold the beets and greens.

When the water boils, add the beets and cook for 10 minutes.

Trim the stems off of the greens and chop the leave coarsely.

At the 10 minute mark, add the greens to the pot.

Cook for another 10 minutes.



Cut off the stem and root from the beets and discard.

Under cool running water, rub the skin off of the beets.

Chop the bets into ½ by 1 inch chunks.

For frozen beets 

let thaw out at room temperature and place on platter.  Add the dressing and cheese. You can also warm the beets in a skillet

then toss in dressing and cheese.

For the dressing:

Mix the lemon juice, oil, vinegar shallot, honey and salt and pepper.

Toss the greens and beets and cool for at least an hour in the refrigerator.

Arrange greens on a platter and top with the beets.

Cover the beets with blue cheese chunks and pecans.



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