Beet and Havarti Salad

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  • 15 min prep time
  • 50 min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Drain beets; rinse with cold water. Peel beets; cut into 1/4-inch slices.
  3. 3 In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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