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3 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
1/4 tsp. Dijon mustard
Salt and fresh ground pepper, to taste
4 medium beets (stems and roots trimmed to 1 inch), washed
Olive oil, to taste
6 to 8 cups loosely packed mixed greens
1/2 cup caramelized onions
1/2 cup (3 oz.) Original Blue cheese crumbles
For dressing, whisk olive oil with vinegar, mustard, salt and pepper until oil is emulsified. Set aside.
For salad, preheat oven to 375 degrees. Place beets in a baking pan, drizzle with olive oil and cover tightly with foil.
Bake about 1 hour or until beets are tender when pierced with a knife. When cool enough to handle, peel beets and coarsely chop or slice.
Divide greens evenly among 4 salad plates. Top with beets and caramelized onions. Drizzle with dressing and sprinkle generously with blue cheese crumbles. Serve immediately.
Prep and cook time: 1 1/4 hours total