Healthified Beet and Havarti Salad

 

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

1

tablespoon mayonnaise

3

tablespoons cider vinegar

1/4

teaspoon salt

1/8

teaspoon pepper

2

tablespoons canola or olive oil

• 1 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.
• 2 Drain beets; rinse with cold water. Peel beets; cut into 1/4-inch slices.
• 3 In small bowl, combine mustard, mayonnaise, vinegar, salt and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
• 4 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.