Recipe of the Week - Beet, Blue Cheese and Toasted Almond Salad
/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.
By The Canadian Living Test Kitchen
Ingredients
- 1 pkg (100 g) whole almonds
- 1/2 cup (125 mL) balsamic vinegar or wine vinegar
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 tbsp (15 mL) chopped fresh parsley
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 pinch dried thyme
- 1 pinch granulated sugar
- 6 cups (1.5 L) torn lettuce, such as red leaf
- 1 pkg (100 g) Canadian blue cheese, crumbled
Sauteed Beet Greens
- 2 bunches beets, with tops
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
Preparation
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.
