Summertime Beet Salad

Ingredients:

1. Boil two-four medium beets (red and gold are nice) with skin on until theyÕre tender.
2. Remove them and allow to cool.
3. Peel to clean outside skin, and then slice.
4. Roast a large thickly sliced sweet onion on a grill, oven roasted, or on open flame until caramelized with charred edges.
5. Let cool to room temperature and layer on top of the beets.
6. Drizzle olive oil and crumbled Gorgonzola or blue cheese on the top.
7. Garnish with lemon and parsley and serve with fresh bread.

This is a refreshing and healthy addition to any meal. Use as an appetizer or a main dish.

Pacific Chef

1210 11th Street
Bellingham, WA 98225
360-676-1199

In Historic Fairhaven next door to the Colophon Cafe

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