Editor's note: The recipe below is excerpted from Katie Brown's Weekends. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 cans sliced beets
1 Fuji apple
1/4 cup crumbled blue cheese
1-2 teaspoons chopped parsley
Preparation
Step 1
1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.
Step 2
2. Rinse and drain beets.
Step 3
3. Cut apple into slices.
Step 4
4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.
