Beet Salad with Lemon Vinaigrette
Persons
8
Ingredients
- 2 heads of romaine lettuce washed and torn into pieces
- 3 beets baked, skin removed
- ½ red onion sliced thin into half circles
- 4 oz. blue cheese crumbled
- ½ cup sliced almonds toasted
- Dressing
- ½ cup extra virgin olive oil
- Juice from 1 lemon
- 1 tsp. balsamic vinegar
- ½ tsp. salt
- 1 tbsp. Dijon mustard
Preparation
- Place torn lettuce over serving platter
- Slice beets and halve slices and place on lettuce
- Add sliced onion over salad and scatter with almonds and blue cheese
- Mix dressing ingredients until emulsified and pour over salad and serve
Category
Thanksgiving
Salads/Dressings/Marinades