Beet salad

[guajolote]

Beet salad

Serves 10 as Salad.

I've made this for a couple of Heartland parties and everyone likes it. Feel free to substitute different kinds of vinegar, oil, or blue cheese.

• 3 lb baby beets
  
• 2 medium red onions, sliced
  
• 6 oz Maytag Blue cheese
  
• 2 T Dijon Mustard
  
• 3 T Sherry Vinegar
  
• 6 T Extra Virgin Olive Oil
  
• Salt and Pepper to taste
  

Whisk together the mustard, sherry vinegar, salt and pepper. Slowly add the olive oil and continue to whisk to make a vinegrette. The vinegrette should be a little more acidic than normal. Add the sliced onion to vinegrette.

Boil the beets until fork tender. Peel, cut them in half, and slice into half moons. Add the beets to the vinegrette and stir. Crumble the blue cheese and add 2/3 to the beets and store. Sprinkle the remaining blue cheese over the top of the salad.

Keywords: Salad, Vegetarian, Vegetables

( RG734 )