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Wedge Salad with Creamy Beet Dressing

Wedge Salad with Creamy Beet Dressing is a fresh take on the classic using Little gem lettuce, roasted beets, blue cheese and walnuts. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 255kcal

Ingredients

  • 4 heads Little Gem lettuce
  • 1 bunch baby red beets
  • 1 bunch baby golden beets
  • 1 tablespoon vegetable oil
  • ¼ cup chopped walnuts toasted
  • ¼ crumbled blue cheese
  • 1 Tablespoon minced chives
  • Creamy Beet Dressing
  • 4 teaspoons Maille Mustard with White Wine Beet and a hint of Honey
  • 6 Tablespoons mayonnaise
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • ¼ cup white wine vinegar
  • pinch white pepper

Instructions

  • Pre heat the oven to 375 degrees. Cut the tops off the beets and rub beets with 1 Tablespoon vegetable oil. Wrap the beets in foil and place on a sheetpan. Roast in the oven for 30 minutes or until the beets are easily pierced with a knife.
  • Let cool.
  • In a small bowl, combine the mustard, mayonnaise, honey, salt and white wine vinegar. Whisk until thoroughly combined and smooth. Season with white pepper and additional salt if desired.
  • If not using immediately, cover and refrigerate.
  • When beets are cool enough to handle, peel and cut into quarters. Set aside.
  • To assemble the salads, quarter each head of Little Gem lettuce and place 4 quarters on each of 4 salad plates. Evenly divide the beets between the plates. Sprinkle with blue cheese and walnuts.
  • Drizzle the dressing on the salad. Serve and enjoy!

Nutrition

Calories: 255kcal | Carbohydrates: 7g | Protein: 2g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 371mg | Potassium: 234mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2485IU | Vitamin C: 3.5mg | Calcium: 26mg | Iron: 1mg