Beet Salad with Pecans and Blue Cheese

A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.

Step: 1

Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.

Step: 2

Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.

Step: 3

Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.

Step: 4

Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.

Step: 5

Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.

Step: 6

Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.

Step: 7

Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

Per Serving: 488 calories; protein 5.4g; carbohydrates 24.6g; fat 42.1g; cholesterol 10.8mg; sodium 377.6mg.

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