Okay, so this is not a French salad. It has far too many ingredients. But it does have so many flavors that immediately throw me back to narrow cobblestone streets, fresh baguettes, Mansard roofs…
I was scared to eat this salad. I. do. not. like. beets. When in France, I was constantly being offered a salad of cubed beet, cilantro, diced onion & balsamic vinegar. (See what I mean? That’s a salad.) To me, the initial sweetness is quickly killed by the overwhelming taste of freshly cut lawn. (Others insist it just taste like earth–like it’s a good thing. I suppose “earth” is more romantic than “a morning in the outfield” more romantic. Still not tasty.)
Regardless, I love this salad. Two days in a row, I was able to eat multiple beet roots. Multiple! I credit the other incredible, strong flavors going on. This is, hands down, the best way to trick yourself into eating beets. My new strategy? Fake it ’til you make it: eat this salad until you don’t hid the beet flavor with walnut & bleu cheese in each bite. Repeatedly tell yourself that you are enjoying beets. Then wake up one day & like beets! This has winning life strategy written all over it.
This is one big lunch salad, or 2 really nice, filling side salads. We had it with my favorite potatoes: left-over cream cheese mashed potatoes, taken from the fridge & plopped into a hot skillet with a bit of oil so they get nice & crispy on both sides. It’s like a delicious potato patty. Then we drop a big, smelly glob of sauerkraut on top. Yes, we’re from German stock. This meal has to be classy. It’s double-European.Here we go: beet & bleu cheese salad.
Whisk together a simple honey mustard dressing: 1 teaspoon honey + 1 teaspoon Dijon mustard + 1 teaspoon cider vinegar + 1/8 cup olive oil
Then chop up: 1 crisp, firm apple + 4 medium pickled beets
Pile that on top of: 5 cups baby kale + 1/2 cup chopped walnuts + 1/4 cup bleu cheese, crumbled
Toss in dressing. Mangez.