Honey Beet Salad Recipe
- 4 large beets
- 1/4 cup water
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped sweet onion
- 1/4 cup chopped walnuts
- 1/3 cup crumbled blue cheese
- 2 tablespoons chopped fresh parsley
- salt to taste
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange beets in a baking dish and pour in water; cover with aluminum foil.
- Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.
- Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.
