Beet Salad with Blue Cheese, Walnuts & Mint

I loved reading about your fitness routines and your little tweaks. Y’all are a bunch of healthy folks! But I kind of knew that already. 🙂

Speaking of fitness routines, my body is telling me to make today a rest day so I’m going to listen. Which means, after I’m done blogging, I’ve got about 1.5 hours to enjoy before bed time! Whatever shall I do? Hmmm….

When Rob and I went to Virginia last weekend, we also stopped at a produce stand on the side of the road and I picked up some local beets. Ever since then, I’ve been wanting to make a beet salad similar to one I had in Philadelphia last Thanksgiving. Problem was, I couldn’t remember a thing that was in it.

So, I made up my own salad with things I have on hand (including some things I have in major abundance) and I loved it!

Beet Salad with Blue Cheese, Walnuts & Mint

Serves 2

• 2 beets
• 2 T blue cheese
• 2 T walnuts, toasted and chopped
• 2 t olive oil
• 2 t white wine vinegar (or whatever vinegar you have on hand)
• 1 T chopped mint, plus extra to garnish

1. Preheat the oven to 375 degrees.
2. Scrub your beats under running water, place on a baking sheet, and roast for 20-25 minutes. You want them to be just slightly cooked – soft enough to pierce with a fork but not totally tender.
3. Let beets sit until cool enough to handle, then remove skins. You may have to cut the skins off.
4. Spiralize your beets or just dice, thinly slice, grate, whatever you feel like. [I tried to spiralize mine but I had some technical difficulties so I had a sliced/spiral combo.]
5. Add remaining ingredients to your beets, toss well and enjoy!

Nutrition Stats per serving [calculated using CalorieCount.com]: 141 calories, 11.6 g fat, 2.5 g saturated fat, 6 mg cholesterol, 1.5 g fiber, 4.5 g protein

Are you a fan of blue cheese? I used to hate it, but now I’m a grown up huge fan. Such a little amount adds so much flavor!