Beet Salad with Raspberry Vinegar

Recipe created by SheKnows on May 15, 2011
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Prep: 10 min
Cook Time: –
Total: 10 min
Serving: 4 Servings

You can either roast, steam or boil the beets for this salad. Each method will produce delicious results, but roasting will bring out an additional sweetness in flavor.

Ingredients

8 small cooked beets, skins removed, sliced very thin
4 tablespoons raspberry vinegar
2 ounces blue cheese
1/4 cup raw pistachios, chopped
Watercress to garnish

Directions

Evenly divide the sliced beets between 4 plates and then splash each serving with 1 tablespoon of the vinegar.
Top the beets with the blue cheese and the pistachios, and then garnish with some watercress.