• 6-8 small beets, scrubbed
  • Olive oil
  • Salt and pepper to taste
  • ¼ c. pecans
  • 1 tablespoon Dijon Mustard
  • 4 tablespoons white wine vinegar
  • 1/3 c. extra-virgin olive oil
  • 4 cups salad greens
  • ½ small onion sliced
  • ¼ c. crumbled blue cheese


Heat outdoor or indoor grill.  Place beets on heavy foil; drizzle with olive oil and sprinkle with salt and pepper.  Wrap tightly; grill until beets can be easily pierced with a fork, about 30 minutes.  Meanwhile, toast pecans in a dry pan on the grill, tossing frequently.  Finely chop the nuts.  When the beets are cooled a bit, use a paper town to remove the peel, stems and tails.  Cut beets into quarters.  Combine mustard and vinegar in bowl.  Whisk in olive oil until thickened.  Add salt and pepper.  Toss salad greens in a bowl with a little dressing.  Portion the greens on to 2-4 plates.  Top with beets, onions, blue cheese and pecans.  Drizzle with as much dressing as you would like.  From Asparagus to Zucchini Cookbook

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