I love the earthy flavors of beets and blue cheese together.
Baby arugula and spinach leaves
Slivered beets – cook ‘em and then cut them up yourself if you have the time; if not, buy the kind that are canned whole – they taste less watery.
Blue cheese (I like Great Hill Blue, English Stilton, Gorgonzola Picante, or Valdeon in this application.)
Salad dressing – I am perfectly happy with a classic vinaigrette, a balsamic dressing, blue cheese dressing (you can never have too much blue cheese) or even plain ol’ ranch. Just don’t drown the greens.
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