1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon salt, or to taste
1 bunch roasted beets, peeled and cut into 1/2-inch wedges
4 boston lettuce leaves
2 tablespoons coarsely chopped walnuts, lightly toasted
1 1/2 oz crumbled blue cheese (1/4 cup)
Toast nuts in a shallow baking pan in a 350 degree oven until golden, 5 to 10 minutes.
Wisk together oil, vinegar and salt in a bowl. Add beets and toss to coat. Divide lettuce, then beets among 4 plates, then top with nuts and cheese.
No comments:
Post a Comment