Beet Walnut Salad
3 large beets
1/4 cup shredded fresh basil
1/4 cup sherry vinegar
1/4 cup shredded basil
1 teaspoon dijon mustard
1 teaspoon honey
1 clove garlic
1/2 extra virgin olive oil
2 teaspoon salt
ground black pepper, to taste
red chili pepper flakes (optional), to taste
1/2 cup walnuts
3 ounces mozzerella, cubed
- Preheat oven to 400 degrees F, wash beets and cover beets completely with tin foil. Roast for 40 min.
- While beets are in the oven, cube the mozzerella and shred the basil.
- In a small bowl, mix the sherry vinegar, dijon mustard, honey, garlic, EVOO, salt, black pepper, red chili pepper flakes. Stir.
- Once the beets have cooled, take the skin off the beets, cut in cubes of your desired size, and mix the cheese, basil, walnuts, and dressing. Sprinkle some extra fresh basil on top and some crushed pepper and enjoy!
