Courtesy of www.rothcheese.com
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
- Place vinegar, honey, and oil in a jar, cover tightly and shake vigorously until well blended.
- 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.
- Refrigerate, if not serving immediately.