Yet again I bring you a yummy recipe that came into my possession through wwrecipes.com
You can use canned beets for this salad and it will still be great, but fresh beets will make it a genuine standout. This is quick and easy and so yummy!
Beet and Blue Cheese Salad (Serves 4 to 6)
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
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.
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