Beet Salad with Ms. Natural Cheese

4 - 6 mediumBeets
4 ouncesCypress Grove Ms. Natural, crumbled
2 cupsMixed baby greens
½ cupRed onion, finely sliced
1 - 3 tablespoonsChopped chives, thyme, dill, and/or marjoram, optional
2 tablespoonsMinced shallots
1 tablespoonDijon mustard
¼ cupWhite wine vinegar
1 tablespoonHoney
1 tablespoonOrange zest
1 teaspoonSalt
½ teaspoon Freshly ground pepper
½ cupExtra virgin olive oil


Preheat oven to 425�F.

Clean beets and drizzle with extra virgin olive oil, salt and pepper. Bake in roasting pan for 1 hour until tender, allow to cool on roasting pan.

Mix first 7 dressing ingredients, whisk in extra virgin olive oil and set aside.

Remove beet skins and cut into bite-sized pieces. Gently toss baby greens, red onion and fresh herbs with salad dressing.

Top dressed greens with beets and top with crumbled Ms. Natural�.

*Also try with Humboldt Fog � and Bermuda Triangle �.

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