Beet Salad

Beet Salad
Serves 4
Prep Time
3 hr 15 min
Prep Time
3 hr 15 min
  1. 2 large or 4 small Red beets - roasted
  2. 2/3 cup Pecans (chopped)
  3. 9 oz. or 1 bag of Mixed salad greens
  4. ½ cup Jimmy’s Sweet & Sour Dressing
  5. 4 oz. Crumbled Amablu blue cheese
  1. Roasting Beets: Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are.
  2. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
  3. After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Slice beets.
  4. Place mixed salad greens in a small mixing bowl and toss with ½ cup Jimmy’s Sweet & Sour Dressing.
  5. Arrange salad greens on individual plates. Top with beets, cheese and pecans. Serve.