INGREDIENTS
1 1/2 cups beets--chopped or sliced
2 tablespoons of shallots-sliced
1 1/2 tablespoons of red wine vinegar
2 tablespoons of olive oil
1/2 teaspoon Djon mustard
salt and pepper to taste
1 tablespoon of chopped parsley
crumbled Gorgonzola cheese
DIRECTIONS
Place beets onto to a platter. Place the shallots on the beets, whisk together the vinegar, oil, mustard, salt and pepper. Pour over the beet salad and top with the chopped parsley and Gorgonzola cheese.
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