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Roasted Beet Salad

  • Author: Marty Boyd
  • Yield: 4 1x



  • 2 cloves garlic , minced
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 5 large Roasted Beets, peeled and cubed
  • 1⁄4 cup chopped toasted walnuts
  • Salt and freshly ground black pepper
  • Blue Cheese


  1. Whisk garlic, vinegar, olive oil, dijon mustard, and salt and pepper until emulsified. Add beets and toss to coat.
  2. To serve top beets with toasted walnuts and a wedge of blue cheese.