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Sweet and tangy, this salad comes together very easily and tastes great.
Ingredients
3 medium to large beets
1 pink lady apple
2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons apple cider vinegar (raw if available)
1 tablespoon fresh parseley, chopped
1/4 cup blue cheese, crumbled (optional)
Preparation
Boil the beets until tender. Plunge the beets into cool water until cool enough to handle. Remove the skin with a vegetable peeler or by just rubbing the skin off with your hands. Allow the beets to cool for about another ten minutes.
In a small bowl, whisk together the honey, cider vinegar, and olive oil. Core the apple and slice it thinly. When the beets have cooled, slice them into half moons and place them into a medium sized bowl. Add the apple slices and parsely. Toss everything with the vinaigrette until well coated and then top with the blue cheese.
