Beet Salad

This time of year I try old ingredients in new combinations.  This week I received some blue cheese and remembered this recipe for beet salad.

Boil beets until you can slip the skins.  Chop. Set aside. Toast walnuts or pecans and chop. Set aside. In a serving bowl make the dressing: olive oil, mild rice or white wine vinegar, a bit of honey, dijon mustard, salt and pepper.  Add the beets, chopped nuts, some crumbled blue cheese, and some chopped parsley

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