Beet, Blue Cheese and Toasted Almond Salad Beet, Blue Cheese and Toasted Almond Salad

Author: Canadian Living

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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: October 2005


Sauteed Beet Greens:


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.

Nutritional facts Per serving: about

  • Sodium 378 mg
  • Protein 8 g
  • Calories 283.0
  • Total fat 22 g
  • Cholesterol 13 mg
  • Saturated fat 5 g
  • Total carbohydrate 15 g


  • Iron 11.0
  • Folate 28.0
  • Calcium 13.0
  • Vitamin A 15.0
  • Vitamin C 7.0
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Beet, Blue Cheese and Toasted Almond Salad