the Lake Kitchen

4B Salad..Beets, Basil, Beans and Blue Cheese

This is a great use of delicious fall beets. I love this easy, healthy and portable lunch.

Ingredients

• 3 cups roasted beets* golden or red, 1/4 inch slice
• 3/4 cup garbanzo beans, rinsed
• 4 large basil leaves, minced
• 1/2 cup good quality blue cheese, crumbled
• 12 cup walnuts, roughly chopped
• 1 Tablespoon extra virgin olive oil
• 1 1/2 Tablespoons balsamic vinegar
• squeeze of lemon
• pinch of salt and pepper
• 1/3 cup albacore tuna fish, optional

Directions

1. In a large bowl toss all of the ingredients together.

Roasted Beets

Ingredients

• 4-5 large beets
• 1 Tablespoon olive oil
• 1/2 teaspoon dried thyme

Directions

1. Pre-heat oven to 400°
2. Place a sheet of aluminum foil on a cookie sheet.
3. Wash beets and towel dry.
4. Place beets on the foil and rub beets with olive oil and sprinkle with thyme.
5. Cover tightly with foil. Bake for 1 hour or until fork tender.
6. Remove from the oven, uncover and allow to cool.
7. Once cooled, with the back of a knife peel of skin and cut off tops and bottoms and discard.

• Tags: beets
,
• blue cheese
,
• fall
,
• healthy
,
• lunch
,
• quick
,
• salad
,
• to-go