"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beet Salad Recipe

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This recipe for Beet Salad, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Guff and Vic
Added: Thursday, January 27, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 beets
½ cup walnuts
½ cup crumbled gorgonzola
balsamic vinegar and oil dressing
baby spring greens
salt and pepper to taste

Directions:
Directions:
Cook beets in a preheated oven at 350 degrees F in “tented” aluminum foil for one hour, rotating each beet at 30 minutes. Cool and chop into ¼ inch cubes.
Toast walnuts on stove top; do not over-cook.
Include all ingredients over the bed of lettuce. Dress with balsamic vinegar and oil dressing.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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