• Campbell Whitman

Shaved Beet Salad with Blue Cheese

This is both rich and light at the same time, so there's very little guilt to be had while eating this dish! But, if guilty pleasure is what you like, add some crispy, crumbled bacon on top of it and you may end up writing me a thank you note...


Shaved Beet Salad with Blue Cheese Dressing

Serves 2

200 g shaved/thinly sliced cooked beets without skin (TIP: a mandoline works best for thin slicing)

80 g blue cheese dressing (recipe below)

100 g shaved/thinly sliced iceberg lettuce

2 t red wine vinegar

1 t chopped chives

s&p


Dressing

yields about 1/2 c

75 g blue cheese (mild & creamy version like a Saint Agur or a Danish blue)

25 g crème fraîche

50 g mayonnaise

1 g pressed garlic (1 small piece)

big pinch maldon sea salt

fresh ground pepper

1/2 t Worcestershire sauce

1/2 t lemon zest

1/2 t lemon juice

1/2 t red wine vinegar


Using a whisk & bowl, a food processor or a stand mixer, add all the ingredients for the dressing into the machine of choice. Mix until you reach the texture you desire. Creamy and smooth or thick & chunky. It's your choice! You can double this dressing recipe if you want some leftovers for dipping...it's worth it! Dipping anything from raw veggies to bread or crackers in this is divine!


Very thinly shave or slice your beets. I often buy pre-cooked beets for quicker meals. Thinly shave or slice the iceberg lettuce. The thinner both of these two ingredients are, the more sophisticated the meal feels as a whole. Chop your chives.


Plate 40 g of blue cheese dressing on each plate and spread it out in a large circle. Next add the thinly shaved beet rounds and set them in a circular pattern any way you like, just leave a small border of the dressing to be seen. Follow that by adding 50 g of the lettuce per plate. On top of that drizzle the red wine vinegar, sprinkle with salt & pepper and finish with the chives. Unless you want to write me a thank you note and end with the bacon on top. YOUR CHOICE!