Simple beet salad that goes well with grilled dishes or picnic fare. Serve with Spicy Cured Pork Loin or Arkansas Slow-Smoked Ham.


  • 32 ounces beets (sliced & drained)
  • 1/4 cup red wine vinegar
  • 6 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 tablespoon prepared mustard (sweet-hot)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 6 tablespoons walnuts (toasted)
  • 6 tablespoons blue cheese (crumbled)


  1. In a shallow bowl, place beets; set aside. In a small mixing bowl, blend together vinegar, olive oil, sugar, mustard, salt and pepper; pour over beets and toss gently; cover and refrigerate for an hour. Line 6 salad plates with romaine leaves, top with layer of beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon blue cheese.
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