Honey Beet Salad

Name: Honey Beet Salad
Prep time: 9 h 15 min
Cook time: 9 h 15 min
Total time: 9 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 4 larges beets; 79 milliliters crumbled blue cheese; 2 Tbsps chopped fresh parsley; 0 teaspoons ground black pepper; 1 Tbsp honey; 2 teaspoons red wine vinegar; 4 servings salt to taste; 59 milliliters chopped sweet onion; 59 milliliters chopped walnuts; 59 milliliters water

Honey Beet Salad is a gluten free, primal, and vegetarian recipe with 4 servings. This side dish has 154 calories, 5g of protein, and 8g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up water, walnuts, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 9 hours and 15 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Arrange beets in a baking dish and pour in water; cover with aluminum foil.

Ingredients you will need

Beet

Water

Equipment you will use

Aluminum Foil

Baking Pan

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.

Ingredients you will need

Beet

Equipment you will use

Oven

Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing.

Ingredients you will need

Balsamic Vinegar