Beet & Bluish Salad
Ingredients:
for the salad:
iii large beets, roasted
1/4 loving cup crumbled blueish cheese*
1/4 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 orangish zest
Directions:
Quarter beets. Place inward a modest bowl. Add cheese together with pecans. Set aside.
Whisk together the dressing ingredients. Drizzle amongst dressing when laid to serve.
Yield: almost iv side servings
*I genuinely used Ädelost, a Swedish blueish cheese simply Stilon or Gorgonzola would operate every bit well.
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