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Beet and Havarti Salad

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  • 15 min prep time
  • 50 min total time
  • 10 ingredients
  • 6 servings
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Enjoy this veggie salad with dressing that is topped with cheese and walnuts - a flavorful dinner.

Ingredients

Salad

3
medium beets, washed, trimmed
1
(10-oz.) pkg. mixed salad greens
4
oz. dill Havarti cheese, cubed (1 cup)
1/2
cup walnut halves

Dressing

2
tablespoons Dijon mustard
1
tablespoon mayonnaise
3
tablespoons cider vinegar
1/4
teaspoon salt
1/8
teaspoon pepper
1/2
cup oil

Steps

  • 1 In large saucepan, bring 1 1/2 inches of water to a boil over medium heat. Add beets; reduce heat to low. Cover; cook 25 to 35 minutes or until tender.
  • 2 Drain beets; rinse with cold water. Peel beets; cut into 1/4-inch slices.
  • 3 In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
  • 4 Just before serving, place mixed greens in large bowl. Reserve 3 tablespoons dressing. Add remaining dressing to greens; toss to coat. Divide greens evenly onto 6 salad plates. Divide sliced beets evenly onto greens. Top salads evenly with cheese and walnuts. Drizzle reserved dressing over salads.
  • 1 In large saucepan, bring 1 1/2 inches of water to a boil over medium heat. Add beets; reduce heat to low. Cover; cook 25 to 35 minutes or until tender.
  • 2 Drain beets; rinse with cold water. Peel beets; cut into 1/4-inch slices.
  • 3 In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
  • 4 Just before serving, place mixed greens in large bowl. Reserve 3 tablespoons dressing. Add remaining dressing to greens; toss to coat. Divide greens evenly onto 6 salad plates. Divide sliced beets evenly onto greens. Top salads evenly with cheese and walnuts. Drizzle reserved dressing over salads.

Expert Tips

Garnet red is the most common color for beets. However, their color can range from white to deep purple-red. Try the Chioggia, or candy cane beet, which has alternating rings of red and white.

Developed in Denmark, Havarti is a semisoft, pale yellow cheese marked with small irregular holes. The mild, buttery flavor of Havarti contrasts well with the sweetness of the beets and sharpness of mustard in this salad.

To enhance the flavor and texture of the walnuts in this salad, toast them in a 350°F. oven until they are golden, about 10 minutes. Let the toasted walnuts cool completely before adding them to the salad.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
290),
% Daily Value
Total Fat
32g
32%
(Saturated Fat
6g,
6%
),
Cholesterol
20mg
20%;
Sodium
390mg
390%;
Total Carbohydrate
9g
9%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
15%;
Iron
4%;
Exchanges:
1 1/2 Vegetable; 1/2 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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