Roasted Beets and Walnut Salad
An easy, fall favorite beet recipe!
Ingredients:
- 8-10 medium beets
- 2 T. The Olive Tap’s Aceto Balsamico di Modena, 4 leaf quality
- 1 1/2 t. Dijon mustard
- Salt & pepper
- 1/4 C The Olive Tap’s 100% Extra Virgin Olive Oil
- 1/4 C chopped walnuts
- 4 oz. blue cheese
Directions:
Preheat oven to 350 degrees. Roast beets in foil until tender, about 1 hour. Slip off skins and dice into 1/2 inch pieces. Make dressing by combining vinegar, mustard, salt and pepper. Slowly add olive oil to dressing. Add dressing to beets. Toss with walnuts and sprinkle with blue cheese before serving.
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