Serves: 6
Total Calories: 157
Oil the beets with the tablespoon oil, wrap in aluminum foil and roast at 350 degrees for one hour. Unwrap, cool for 10 minutes and rub with a paper towel to remove the skin of the beets.
Slice the beets and mix in a bowl with the onions. Blend the remaining oil with the vinegar and salt and pour over the beets. Refrigerate for 2 hours before serving. Garnish with the Cambezola cheese and walnuts.
This Beet Salad recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.
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