SALAD
3 medium beets, washed & trimmed
1 head lettuce, trimmed & torn into bite size pieces
250 ml havarti cheese, diced 1 cup
125 ml pecan halves 1/2 cup
DRESSING
25 ml dijon mustard 2 tbsp
15 ml mayonnaise 1 tbsp
45 ml cider vinegar 3 tbsp
.5 ml pepper 1/8 tsp
125 ml vegetable oil 1/2 cup
In large saucepan; bring 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; slice.
DRESSING:
In small bowl; combine mustard, mayonnaise, vinegar and pepper; blend well. With wire whisk, slowly beat in oil until well blended.
Just before serving, place lettuce in large bowl. Reserve 3 tablespoons (45 ml) dressing. Add remaining dressing to lettuce, toss to coat. Divide lettuce evenly onto 6 salad plates. Divide sliced beets evenly onto greens. Top salad evenly with cheese and pecans. Drizzle reserved dressing over salad.
Serves 6