Recipe by byrnesette
"A sweet and savory concoction bound to please!"
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1 1/2 teaspoons
red wine vinegar
ground black pepper
chopped sweet onion
crumbled blue cheese
chopped fresh parsley
salt to taste
Great salad recipe as-is! I think the key with the onions is to use sweet onion. I also let them soak in the dressing before adding the rest of the ingredients.
I didn't like beets as a child, but have been challenging myself to retry foods. I LOVED this recipe! Great flavors and textures!
This is a great way to use up beets from the garden. It was very tasty even without having the sweet onions and parsley to include. I also used feta, since that's what we had on hand. I always wear gloves now when working with the beets, and it makes life so much easier. My husband just suggested maybe adding a little more honey next time. I will definitely be making again and probably need to double recipe, since everyone enjoyed so much.
I love this salad! I am Casein intolerant, so I just omitted the blue cheese.
Simply a delicious recipe! I may have added just a wee bit more blue cheese than the recipe calls for, because I love blue cheese!
I've added it to my recipe box, and will be making more, soon. It's Great!
Made this for a potluck, so doubled the recipe and it was excellent. I did as another reviewer recommended and reduced the onion to a couple of tbsp rather than 1/4 cup. The combination of flavors is wonderful.
I thought I would eat this entire dish myself! The onion, dare I say it...overpowers the dish a bit, I would scale back to a scant tablespoon, or omit it to really concentrate on the beet/blue cheese flavor. I was concerned there wouldn't be enough dressing, but it was a perfect light coat. I always roast beets so this will be such a welcome addition. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Beet Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
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