Blue Cheese, Beet & Butter Lettuce Salad

Beet, Blue Cheese & Butter Lettuce Salad Image 1 What you need: measuring spoons/cups, paring knife, chef’s knife, salad bowl, spoons to toss with

Serves: 6

  • 1 pack of butter lettuce & radicchio (approximately 7 oz)
  • 2 packs of baby beets (approximately 16 oz)
  • crumbled blue cheese (approximately 3 oz)
  • salt & pepper to taste

Cut six beets (all of a similar size) in half and then into thin slices. Set aside. Take the remaining beets and dice.

Tip: Slice the beets on a plate rather than cutting board. The juice from the beets can be absorbed by the board and hard to clean, whereas it will rinse right off of the plate.

To Serve:  Place a mound of the butter lettuce and radicchio onto six individual plates. Arrange the sliced beets around the outside of the mound in a circle. Divide the diced beets evenly and spoon on top of the mound of lettuce. Sprinkle about 1 tbs of blue cheese over the salad and using a squeeze bottle dress the salad with the Kitchen Moxie Vinaigrette. Season with salt and pepper.

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