Beet Salad with Blue Cheese and Walnuts

Name: Beet Salad with Blue Cheese and Walnuts
Total time: 320 min
Ingredients: 8 medium beets (about 2 bunches), cleaned and trimmed; 4 Tbsp. olive oil, divided; 1⁄4 cup balsamic vinegar; 4 Tbsp. fresh chives, minced; 1⁄2 tsp. kosher salt; 1⁄4 tsp. coarsely ground black pepper; 1⁄2 small red onion, peeled and thinly sliced; 1⁄2 cup crumbled blue cheese; 1⁄3 cup toasted walnut pieces

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Beets can stain hands bright red. Wear rubber gloves while removing the skins.

Serves: 4Hands-on: 20 minutesTotal: 5 hours 20 minutesDifficulty: Medium

Serves: 4

Ingredients

8 medium beets (about 2 bunches), cleaned and trimmed
4 Tbsp. olive oil, divided
1⁄4 cup balsamic vinegar
4 Tbsp. fresh chives, minced
1⁄2 tsp. kosher salt
1⁄4 tsp. coarsely ground black pepper
1⁄2 small red onion, peeled and thinly sliced
1⁄2 cup crumbled blue cheese
1⁄3 cup toasted walnut pieces

Directions

Step 1
Place the beets in a 4-quart slow cooker. Toss with 2 tablespoons of the olive oil.
Step 2
Cover and cook on high for 3 to 4 hours or until beets are easily pierced with a fork. Place the hot beets on a chopping board. Let cool for 1 hour, then remove and discard skins. Slice each beet into 8 pieces.
Step 3
In a small bowl, whisk together the remaining olive oil with the balsamic vinegar, chives, salt, and pepper. Toss the dressing with the beets and red onion. Divide the beets between 4 plates. Sprinkle evenly with the crumbled blue cheese and toasted walnuts before serving.