Honey Beet Salad
4 large beets
¼ c water
3 T balsamic vinegar
1 T honey
1 ½ tsp red wine vinegar
¼ tsp black pepper
¼ c chopped onion
1/3 cup crumbled bleu cheese (or feta)
¼ c chopped walnuts
2 T chopped fresh parsley
Salt to taste.
Preheat oven to 400 degrees F
1. Arrange beets in a baking dish and pour in water; cover with aluminum foil. Bake until the
beets are tender, about 1 hour (less for smaller beets)
2. Allow beets to cool overnight in refrigerator; remove outer skin and chop into bite sized
3. Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a serving
bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with cheese, parsley and
salt to serve.
This can also be served over lettuce, spinach or other greens.