Beet, Walnut and Bleu Salad
Time Required: 20 (50 min. total)

Sweet beets and honey-lemon dressing contrast with the strong flavor of bleu cheese.  Add strips of steak which we have added to the shopping list if you are looking for a heartier dinner, or just pair the salad with some whole wheat toast or favorite dinner bread. Watch the video to make your own cooking that much easier!


1 lb(s) beet(s) -- washed
1/2 cup(s) water
1 1/2 lb(s) thin cut steak -- flank, breakfast sirloin, carne asada
3 tbsp walnuts -- coarsely chopped
3 tbsp bleu cheese
10 cup(s) salad greens
1/3 cup(s) lemon juice
2 tbsp honey
3 tbsp olive oil
2 green onion -- diced fine
1/4 tsp salt


Prep Work:  Bake beets 35 min. according to directions in recipe.  Chop walnuts.  Dice green onions. Slice meat against grain 1/4” thick slices.  Mix last 4 ingredients and store in container with lid.

1.  Heat oven to 375 degrees.  Cut any leaves and stems off top of beets and place in 13x9 baking pan.  Add water to pan, cover with foil and bake 35 min., or until beets are soft.

2.  Salt and pepper meat generously.  Heat skillet to medium and cook 2-3 min. each side.  There should be a faint color of pink left but not much at all.  It will continue to cook even after it is removed from pan so don’t overcook it.  Set aside.

3.  Whisk dressing together (last 5 ingredients), warming honey slightly if needed to combine with other ingredients.  Roast walnuts on stovetop.

4.  When beets are finished, remove from oven, take off baking pan and set aside to cool.  When cool enough to handle comfortably, rub skin off under running water.  Cut of root and stem.  Dice into 1/4” wide.  by 1” long pieces.

5.  Cover plates with layer of salad greens, then top with dressing, beets, cheese and walnuts.  Place meat on top if serving.


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