Christine's Beets and Bleu

Discussion in 'Food and nutrition' started by Oh Deer, Jan 21, 2006.

  1. Oh Deer

    Oh Deer Guest

    Christine's Beets and Bleu

    Serves 5-6

    1 bunch fresh asparagus
    1 14 oz. can beets, sliced into match stick cuts
    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.

    If you don't have pecans, use chopped walnuts.


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