Post by April B. on Oct 27, 2003 8:38:37 GMT -6
Beet and Blue Cheese Salad
6 - 8 medium beets, boiled until tender, peeled, sliced
3 Tbs red wine vinegar
3 Tbs walnut oil
1/2 cup walnuts, coarsely chopped
1/4 lb good quality blue cheese
Salt and freshly ground pepper to taste
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.
6 - 8 medium beets, boiled until tender, peeled, sliced
3 Tbs red wine vinegar
3 Tbs walnut oil
1/2 cup walnuts, coarsely chopped
1/4 lb good quality blue cheese
Salt and freshly ground pepper to taste
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.
