|
|||||
|
Vinaigrette:
1/4 cup red wine vinegar 2 tablespoons honey 1/2 teaspoon black pepper 1/4 teaspoon salt 1/4 cup olive oil 6 ounces goat cheese, crumbled 2 tablespoons lemon juice 4 cups beets, boiled until tender, through a rouet, and pressed in paper towels
In a small bowl combine the red wine vinegar, honey, black pepper, and salt. Slowly, while whisking add the oil until the mixture is emulsified. Combine all vegetables and let drain in a colander. Combine vegetables and dressing then toss with the lemon juice and goat cheese.
|
|||||
|
||||
