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½ cup cider vinegar

2 tablespoons honey

1/2 cup grapeseed oil or safflower oil

6-7 small to medium peeled, cooked beets, preferably roasted

5-6 large carrots, julienned or shaved in spirals

1 shallot, thinly sliced

1/2 cup roasted or candied walnuts

1 cup (6 ounces) crumbled Roth® Buttermilk Blue® Cheese



  1. Place vinegar, honey, and oil in a jar, cover tightly and shake vigorously until well blended.
  2. Place beets and carrots in separate bowls.  Toss each with dressing. Arrange beets on the bottom of serving dish; top with carrots. Sprinkle with shallot slices, walnuts, and Buttermilk Blue.
  3. Refrigerate, if not serving immediately.