Final destination: a lovely yellow beet salad. I think I have posted this recipe before but here goes again:
roasted beets, sliced about 1/4 inch
blue cheese, crumbled
walnuts, toasted
greens, tossed in Balsalmic vinegar and olive oil, save a little to add to the top of beets.
Bon Appetit!
Wednesday, April 21, 2010
Beet salad with blue cheese and walnuts
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1 comment:
okay, if it has blue cheese, I'll eat the beets!
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