Lingonberries and roasted beets are a match made in heaven; earthy, tart, and sweet. With the addition of Danish Blue cheese and walnuts this salad radiates with flavor and will win over even the staunchest of beet naysayers!
For this recipe I prefer to use roasted beets (Posted: Basics; Beets, How to roast) although pickled beets add a sour note which is equally complimentary.
Beet Salad with Walnuts, Danish Blue Cheese, and Lingonberry Dressing: serves 6
For the dressing: Prepare several hours before serving to allow the flavors to develop. Follow the instructions for preparing the lingonberries in syrup (Posted: Lingonberries: Lingonberry Tart)
- ½ cup olive oil (or ¼ cup olive oil + ¼ walnut oil)
- 6 tablespoons white wine vinegar
- ¼ teaspoon sea salt + more to taste
- several twists of freshly ground white pepper
- 1 cup prepared lingonberries
- ½ cup lingonberry syrup
- thinly sliced red onion, halved (optional)
Whisk together the oil, white wine vinegar, salt and pepper until combined. Add the prepared lingonberries and mix into to vinaigrette. Add 1/2 cup of the lingonberry syrup, sliced onions (optional), and salt to taste. Set aside for several hours before serving or refrigerate for longer storage. Serve at room temperature
For the Salad:
- 4 to 6 roasted beets (depending on size), or pickled beets, skinned and thinly sliced
- assorted salad greens, arugula, and endive (sliced Chinese cabbage if not available)
- crumbled Danish Blue Cheese
- walnut halves
- freshly ground black pepper
- flat leaf parsley sprigs
Arrange the salad greens, arugula, and endive (or sliced cabbage) on individual serving plates. Layer the sliced beets generously over the greens. Scatter crumbled blue cheese over all. Spoon the lingonberry dressing, and sliced onions if using, over the salad and top with walnut halves. Drizzle additional dressing and a twist or two of freshly ground black pepper. Garnish with fresh parsley sprigs and you are ready to go!