Recipe courtesy of Sara Moulton

Beet Greens and Stilton Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 2 servings
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3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

4 tablespoons walnut oil

8 tablespoons plus 1 tablespoon canola oil

1/2 cup walnut pieces

2 cups cooked beet greens

1/2 cup Stilton cheese


  1. In a bowl combine vinegar, Dijon, salt and pepper. Whisk in walnut oil and 8 tablespoons canola oil. Set aside.
  2. In a skillet, heat 1 tablespoon canola oil. Toss walnuts in hot skillet until toasted. Transfer to a small bowl.
  3. In the same skillet, heat beet greens until warm. Transfer to plate. Drizzle with dressing. Garnish with chunks of Stilton and toasted walnuts.