Ingredients
3 pounds beets
one red onion
3 Tbs. fresh parsley
8 oz. blue cheese (I prefer Castle Rock’s blue cheese)
Salt and pepper to taste
1/4 cup olive oil
Preparation
Clean beets and remove roots and ends. Cut in half and toss with 1/8 cup olive oil. Spread on baking sheet or stone and roast at 375 degrees for about 30 minutes, until fork tender. Allow to cool and then the skins will slide off. Dice the beets into bite-sized pieces and place into a mixing bowl. Mince the onion and add to the beets. Roughly chop the parsley and add to the bowl. Drizzle with remaining olive oil and toss. Crumble the blue cheese into the beet mixture and toss very gently. Add salt and pepper to tast.
