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 calories
carbohydrate: 32.3 g
cholesterol: 8.4 mg
fat: 8.5 g
fiber: 7.7 g
protein: 7.8 g
saturatedFat: 2.6 g
servingSize: -
sodium: 355.6 mg
sugar: 23.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

  4. 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.

Recipe Yield

4 servings

Recipe Note

A sweet and savory concoction bound to please!

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