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Simple, striking, and really tasty...
Stir about 1 tablespoon of sugar into 1/4 cup red wine vinegar until dissolved. Stir in 1/2 cup olive oil until well blended.
Boil or roast 5-6 beets. Cool, peel, and dice into 1/2 chunks. Combine with 1/4 pound crumbled gorgonzola or other blue-veined cheese and about 1/2 cup of roasted, chopped hazelnuts (or use untoasted walnuts). Toss with dressing.