Beet, Blue Cheese and Toasted Almond Salad

By The Canadian Living Test Kitchen

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Beet, Blue Cheese and Toasted Almond Salad

This recipe makes 1 salad servings

Nutritional Info
Per serving:	-
cal	0 2830283 cal
pro	8 g8g pro
total fat	22 g22g total fat
sat. fat	5 g5g sat. fat
carb	15 g15g carb
fibre	3 g3g fibre
chol	13 mg13mg chol
sodium	378 mg378mg sodium
% RDI:	-
calcium	1313 calcium
iron	1111 iron
vit A	1515 vit A
vit C	77 vit C
folate	2828 folate

With their full, lush tops, beets are perfect for this menu. They add colour to the salad, and the tops become a surprising side dish when sauteed with garlic. Red leaf lettuce adds extra colour at no extra cost.

Ingredients

1 pkg (100 g) whole almonds 1 1pkg (100 g) pkg (100 g)whole almondwhole almonds
1/2 cup balsamic vinegar 1/2 1/2cup cupbalsamic vinegar or wine vinegar
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
1 tbsp chopped fresh parsley 1 1tbsp tbspchopped fresh parsley
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch dried thyme 1 1pinch pinchdried thyme
1 pinch granulated sugar 1 1pinch pinchgranulated sugar
6 cups torn lettuce , such as red leaf6 6cups cupstorn lettuce, such as red leaf
1 1pkg (100 g) pkg (100 g)Canadian blue cheese, crumbled
Sauteed Beet Greens
2 bunches beets , with tops2 2bunches bunchesbeetbeets, with tops
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

Preparation

Cut off beet tops and reserve for Sauteed Beet Greens (see recipe, below). In saucepan of boiling salted water, cook beets until tender, about 20 minutes; drain and let cool. Peel and slice 1/2 inch (1 cm) thick; slice into 1/2-inch (1 cm) sticks. Set aside.

Meanwhile, cut almonds in half lengthwise. In skillet, toast over medium-low heat until lightly coloured, about 10 minutes. Let cool. Set aside.

In measuring cup, whisk together vinegar, oil, parsley, salt, pepper, thyme and sugar. (Make-ahead: Cover and refrigerate beets, almonds and dressing separately for up to 24 hours.)

In large bowl, sprinkle lettuce with beets, almonds and blue cheese; toss with dressing.

Sauteed Beet Greens:
Rinse beet greens; shake off water. Trim off stems; chop leaves coarsely.

In large nonstick skillet, heat oil over medium-high heat; cover and cook beet greens, garlic, salt and pepper, stirring occasionally, until wilted, about 4 minutes. Makes 6 servings.

Source : Canadian Living Magazine: October 2005