Ingredients:
for the salad:
iii large beets, roasted
1/4 loving loving cup crumbled blueish cheese*
1/4 loving loving cup toasted pecans
dressing:
1 shallot, grated
iii tablespoons balsamic vinegar
iii tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon orange zest
Directions:
Quarter beets. Place inward a pocket-size bowl. Add cheese together with pecans. Set aside.
Whisk together the dressing ingredients. Drizzle alongside dressing when position to serve.
Yield: around iv side servings
*I truly used Ädelost, a Swedish blueish cheese only Stilon or Gorgonzola would operate every chip well.

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