Pete's Beet Salad

Pete's Beet Salad

Pete's Beet Salad

This simple to make salad will surprise with it's complex range of flavors.  Palette pleasing combinations created by Roquefort cheese, green apple, beet, lemon, and Balsamic vinegar dance the Tango on your tongue.

Recipe provided by:
Peter Kozlowski - EpicStyle


4 medium beets
1 green apple
1/8 cup olive oil
2 tablespoons balsamic vinegar
Roquefort cheese
Sourdough bread
1/2 lemon


1. Boil beets for about 45 minutes
2. Clean skins off beets
3. Take slices of sourdough bread, and cut into small triangles
4. Remove skin from apple
5. Cut beets and apple into small cubes
6. Place cubed beets, apple with oilve oil and balsamic vinegar into a mixing bowl and gentle mix
7. Squeeze lemon juice into the mixture
8. Toast sourdough triangles
9. Put beet mixture into a small dishes on a larger plate
10. Arrange sourdough triangles around plate - 4 or 5 per plate
11. Crumble Roquefort cheese onto sourdough triangles

Price: $0.00 



Volcano Winery: Volcano Red
Volcano Winery: Volcano Red
The Hawaiians have long honored Pele, fiery goddess of the volcano. Known for her tempestuous, passionate spirit we have created a wine in her honor and call it simply Volcano Red, or Pele’s Delight. Blended with exotic island jaboticaba berries, it boasts ripe black cherry and cranberry notes; then ends with a light-bodied, fruity finish to cool her smoldering heart. Imagine what it will do to yours.

Limon Collins Cocktail
Limon Collins Cocktail
Lemonade for grown ups. Look for your neighborhood Limonnaya stand this summer.

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