Healthified Beet and Havarti Salad

Healthified Beet and Havarti Salad

Healthified Beet and Havarti Salad
Provided by:
total prep
Nutty, cheesy and earthy-tasting, you just can't beat this colorful beet and greens salad - it's the perfect beginning to any meal.


  • 1 tablespoon mayonnaise
  • 3 tablespoons cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons canola or olive oil
  • 3 medium beets, washed, trimmed
  • 1 (10-oz.) pkg. mixed salad greens
  • 1 1/2 oz. dill Havarti cheese, cubed (1/3 cup)
  • 1/3 cup walnut halves
  • 2 tablespoons Dijon mustard


  • In large saucepan, bring 1 1/2 inches of water to a boil over medium heat. Add beets; reduce heat to low. Cover; cook 25 to 35 minutes or until tender.
  • Drain beets; rinse with cold water. Peel beets; cut into 1/4-inch slices.
  • In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
  • Just before serving, place mixed greens in large bowl. Reserve 3 tablespoons dressing. Add remaining dressing to greens; toss to coat. Divide greens evenly onto 6 salad plates. Divide sliced beets evenly onto greens. Top salads evenly with cheese and walnuts. Drizzle reserved dressing over salads.

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