Beet and Blue Cheese Salad

Beet and Blue Cheese Salad
Excellent as a main course salad.

Servings: 8

Dressing:
• 1/3 cup fresh lemon juice
• 3 tablespoons sugar
• 2 tablespoons finely chopped shallots
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt

Salad:
• 16 baby beets (about 1 pound)
• 1/2 cup water
• 10 cup mixed salad greens
• 1/4 teaspoon salt
• 3 tablespoons coarsely chopped walnuts, toasted
• 3 tablespoons crumbled blue cheese
• 1 tablespoon chopped fresh chives

To prepare dressing, combine first 5 ingredients, stirring with a whisk.

Preheat oven to 375°.

To prepare salad, leave root and 1 inch of stem on beets; scrub with a brush. Place beets in an 11 x 7–inch baking dish; add 1/2 cup water. Cover and bake at 375° for 35 minutes or until tender. Drain and cool. Trim off beet roots; rub off skins. Cut each beet into quarters. Place beets in a small bowl; drizzle with 1 tablespoon dressing.

Place salad greens on a large platter; sprinkle evenly with 1/4 teaspoon salt. Drizzle remaining dressing over greens. Top with beets, walnuts, cheese, and chives.

Per Serving: 88 Calories; 4g Fat (35.6% calories from fat); 1g Saturated Fat; 3g Protein; 12g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 219mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.