Gorgonzola, Candied Walnut, Apple and Sherry Herb Baby Beet Salad
Ah, beets . . . the sweetness, the beautiful red-pink color, the texture. Everything about beets is perfect. Okay, I don’t like the mess you make when trying to prepare and cook them; but, I’m lucky enough to have a grocery store that sells freshly cooked baby beets already peeled and ready to eat. Even if you have to cook the beets yourself, I promise this recipe is worth it! The flavors in this salad harmonize perfectly together. The dressing
is more acidic than other dressings, which gives the beets a freshly pickled taste with an added freshness from the herbs. It’s awesome!
Find the recipe in “Christianne’s Herbal Cookbook”