Honey Beet Salad

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

pieces.

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.

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