Best Blue Cheese and Beet Salad with Orange Vinaigrette

Makes 4 servings

Enjoy the fresh flavors of autumn with our Best Blue Cheese and Beet Salad with Orange Vinaigrette. This bold and bright beet salad is packed with flavor and crunch that will keep your crowd coming back for seconds. Beets are a nutrient rich root vegetable that are packed with vitamins, minerals, and fiber. What better way to enjoy them than topped with crunchy pecans and creamy bold blue cheese! These flavors are complimented by the bed of peppery arugula and fresh orange vinaigrette made from Wesson Corn Oil, giving this salad the perfect hint of fall.

Enjoy as a main or a side dish to your favorite fall recipes, such as our Autumn Spiced Pumpkin Soup. However you choose to eat this beet salad, it is undeniably delicious.

CONTAINS:

Nuts (Pecans)

Ingredients

Beets

Red and Golden Beets 4 each.

Wesson Corn Oil 3 tbsp.

Salt and Pepper to taste.

Dressing

Orange juice 2 tbsp.

Rice wine vinegar 1 tbsp.

Dijon mustard 1/2 tsp.

Cracked pepper 1/4 tsp.

Maldon salt 1 pinch.

Wesson Corn Oil 3 tbsp.

Salad

Baby arugula 2 cups, packed.

Celery leaves 1/2 cup.

Red onions, thinly sliced 1/2 cup.

Crumbled Blue cheese 1/4 cup.

Toasted pecan halves 1/4 cup.

Method

Beets

Trim, peel, and quarter beets. In a medium bowl, toss beets with Wesson Corn Oil and season with salt and pepper. Place on a parchment paper-lined baking sheet. Bake for 20 to 40 minutes or until beets are fork tender. Allow to cool completely.

Dressing

In a small bowl, whisk together orange juice, rice wine vinegar, Dijon, pepper and salt. While continuing to whisk, add Wesson Corn Oil in a steady stream until dressing is emulsified.

Assembly Method

To serve, arrange arugula on a platter, top with beets, celery leaves and red onions. Drizzle with dressing and then top with blue cheese and toasted pecans. Serve and enjoy!