Beet and Carrot Salad

Serves 4-6


  • ½ cup cider vinegar
  • 2 tablespoons honey
  • ½ cup grapeseed oil
  • 6-7 small to medium beets, peeled and roasted
  • 5-6 large carrots, spiralized or julienned
  • 1 shallot, sliced thin
  • ¼ cup roasted or candied walnuts
  • 1 cup Roth Buttermilk Blue®, crumbled


  1. Place vinegar, honey and oil in a jar and shake vigorously.
  2. Separately, toss beets and carrots in cider dressing (to taste).
  3. Place beets on the bottom of a serving dish, top with carrots.
  4. Sprinkle shallots, walnuts, and Buttermilk Blue® cheese over the top of the salad.