BEET****Roasted Beet Salad with Roquefort and Toasted Walnuts - Slow Cooker

By Unblond1

08/12/13 - I had just the beets for lunch and I loved them. Must try the remainder of the recipe. With golden beets, which I used, I might even get it by Dan.

Ingredients

• 4 servings
• 4 - 5 roasted beets, peeled and cut into wedges
• 1 1/2 tbsp. evoo or walnut or hazlenut oil or combination
• 1 tsp. dijon mustard
• 1/2 tbsp. white or champagne vinegar
• 2 tbsp. minced fresh chives or finely mince shallot
• 2 oz. roquefort or other blue cheese
• 1/4 cup walnut pieces, toasted
• freshly ground pepper and Maldon salt to taste

Details

Servings 4

Preparation

Step 1

*Roast* the beets in the slow cooker, cool, peel and cut into bite-sized wedges.

*Whisk* the vinaigrette ingredients in a bowl, *add* the beets and the chives and cover and refrigerate until serving time. *Bring* to room temperature before serving.

*Toss* some lettuce with a bit of olive oil, salt and pepper (optional) and *top* with the beets, cheese and walnuts.

French Slow Cooker