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Beet, Carrot and Blue Cheese Salad

Yield
4-6 servings
Prep Time
Crunchy, refreshing and pleasantly assertive, thanks to Roth's Buttermilk Blue®.

Ingredients

  • ½ cup cider vinegar
  • 2 tablespoons honey
  • 1/2 cup grapeseed oil or safflower oil
  • 6-7 small to medium peeled, cooked beets, preferably roasted
  • 5-6 large carrots, julienned or shaved in spirals
  • 1 shallot, thinly sliced
  • 1/2 cup roasted or candied walnuts
  • 1 cup (6 ounces) crumbled Buttermilk Blue® Cheese

Method

  1. Place vinegar, honey and oil in jar, cover tightly and shake vigorously until well blended.
  2. Place beets and carrots in separate bowls.  Toss each with dressing. Arrange beets on bottom of serving dish; top with carrots.  Sprinkle with shallot slices, walnuts and cheese.
  3. Refrigerate, if not serving immediately.