Beet and Blue Cheese Salad
Ingredients
- 6-8 medium beets, boiled until tender, peeled, sliced
- 3 Tbs (45 ml) red wine vinegar
- 3 Tbs (45 ml) walnut oil
- 1/2 cup (125 ml) walnuts, coarsely chopped
- 1/4 lb (110 g) good quality blue cheese
- Salt and freshly ground pepper to taste
Instructions
- Gently toss the cooked, sliced beets with the vinegar and oil in a mixing bowl. Cover and refrigerate until ready to serve. Transfer the beets to a serving bowl or individual salad plates and sprinkle with walnuts and blue cheese. Season to taste with salt and pepper. Serves 4 to 6.