Ingredients
2 16-oz jars beets, sliced & drained
1/4 cup red wine vinegar
6 tablespoons olive oil
2 teaspoons sugar
1 tablespoon sweet-hot prepared mustard
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 tablespoons walnuts, toasted
6 tablespoons blue cheese, crumbled
Cooking Directions
In a shallow bowl, place beets; set aside. In a small mixing bowl, blend together vinegar, olive oil, sugar, mustard, salt and pepper; pour over beets and toss gently; cover and refrigerate for an hour. Line 6 salad plates with romaine leaves, top with layer of beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon blue cheese.
Serves 6.