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Yield : 8 servings
Prep : 30 minutes
Cook : 30 minutes
3medium beets, scrubbed and trimmed
Vinaigrette:
1/4cup dark raisins
1/2cup cider vinegar, boiling
1tablespoon honey
2tablespoons diced roasted beets
1teaspoon Dijon mustard
3/4teaspoon salt
1cup toasted walnut or vegetable oil
Salad:
1pound spring mix
1 head romaine, separated into leaves, and sliced into 1 ½ inch wide strips
3 green onions, chopped
1/2cup walnut pieces, toasted
3ounces blue cheese, crumbled
1 crisp tart apple, unpeeled, diced
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1st Keep
 nomoregrays
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