Ingredients
Scale
- 2 medium red beets, washed
- 2 teaspoons avocado oil
- 1/2 cup mayonnaise
- 2 Tablespoons milk
- 1/8 teaspoon Tabasco
- 3/4 cup quality blue cheese wedge, such as Point Reys, crumbled
- ½ teaspoon lemon juice
- salt and pepper (to taste)
- 2 eggs
- 1/3 cup almonds, slivered
- 1 head or 4 cups of romaine lettuce, washed and chopped
- 1/4 cup honey crisp apple (or sweet apple), sliced into thin 1 inch matchsticks
- 1 lemon sliced, to serve with salad
Instructions
- Pre-heat your oven to 400 degrees. Lay beets on a large piece of foil lined with parchment, drizzle oil over the top and wrap tightly in the foil. Bake for 1 hour. Remove from the foil and peel back skin and cut off the top and bottom. Slice into ½ inch thick discs and with a 1 inch heart cookie cutter cut out hearts and set aside.
- In a medium mixing bowl mix together the mayo, milk, Tabasco, 1/2 cup of blue cheese, lemon, salt and pepper. Keep the dressing in the fridge until ready to use.
- Place 3 eggs in a small sauce pot, fill with room temperature water cover and bring to a boil over medium/high heat. Once at a boil, turn off heat, cover and allow to cook for 10 minutes. Remove eggs from water, crack and peel shell. Dice up egg and keep in the fridge.
- Pour almonds into a small sauté pan over medium heat. Toast almonds until fragrant and slightly golden brown, about 5 minutes. Stirring occasionally. Keep your eye on them, they will burn easily.
- When you are ready to serve toss the lettuce with the dressing and top with eggs, almonds, apples and remaining blue cheese crumbles. Top with beet hearts and finish with a squeeze of lemon and fresh cracked pepper.
- Prep Time: 20
- Cook Time: 60
- Category: Salad
Keywords: blue cheese salad, iceberg salad, blue cheese salad recipe