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Beet and Cucumber Salad

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¼ cup Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
1 jar marinated sliced beets, drained
1 large cucumber, peeled and sliced into thin rounds
¼ cup crumbled gorgonzola cheese

Whisk together the mustard, vinegar, olive oil and salt and pepper in a small bowl. On individual serving plates, place the beets and cucumber in a spiral pattern, alternating between the two. Drizzle the mustard mixture over the top and sprinkle the gorgonzola cheese on top of that. Serves: 4 / Prep time: 15 min.

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