Christine's Beets and Bleu
Serves 5-6
1 bunch fresh asparagus
1 14 oz. can beets, sliced into match stick cuts
Dressing:
1 Tbsp beet juice
1 Tbsp balsamic vinegar
2 Tbsp olive oil
crumbled bleu cheese
chopped pecans
Trim the asparagus, peel each stem and cook in boiling water just until it's firm to
the bite, 2-3 minutes. Drain and chill in cold running water. Arrange the cold
asparagus spears on a serving platter and pile the sliced beets on that. Mix the oil,
beet juice and vinegar in a bowl and drizzle over the beets and asparagus. Garnish
with some crumbled bleu cheese and a dusting of the chopped pecans. Serve right away.
HINTS:
If you don't have pecans, use chopped walnuts.
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