Honey Beet Salad recipe
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Ingredients
- 4 large beets ¼ cup water 3 tablespoons balsamic vinegar 1 tablespoon honey 1 ½ teaspoons red wine vinegar ¼ teaspoon ground black pepper ¼ cup chopped sweet onion ¼ cup chopped walnuts ⅓ cup crumbled blue cheese 2 tablespoons chopped fresh parsley salt to taste
Nutrition Info
- 223 caloriescarbohydrate: 32.3 gcholesterol: 8.4 mgfat: 8.5 gfiber: 7.7 gprotein: 7.8 gsaturatedFat: 2.6 gservingSize: -sodium: 355.6 mgsugar: 23.4 gtransFat: : -unsaturatedFat: : -
Directions Honey Beet Salad
Directions
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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.