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beet and roquefort salad - from nancy


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Ingredients

beet and roquefort salad - from nancy
3 beets
2 heads Boston lettuce
3 oz roquefort or mild blue cheese
1/2 cup toasted walnuts
1/2 t dry mustard
garlic clove

trim beets and leave 1/2 inch of stem, put in pot and cover with water
boil - simmer for about an hour with cover on - peel and slice with gloves on
make vinaigrette with 1/3 cup olive oil, 3T raspberry vinegar, 1/2 t dry mustard
salt and pepper to taste and one garlic clove crushed, to be removed later
soak beets in vinaigrette then pull out. Pour vinaigrette over lettuce only.
top with beets, toasted walnuts and blue cheese


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