Ingredients: 2 (16-ounce) jars sliced beets, drained 1/4 cup red wine vinegar 6 tablespoons olive oil 2 teaspoons granulated sugar 1 tablespoon sweet-hot prepared mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper romaine leaves 6 tablespoons chopped toasted walnuts 6 tablespoons crumbled blue cheese

Recipe Info Category: Salads Rating: 3 Contributor: Tiffany Sanchez

In a shallow bowl, place beets; set aside.

In a small mixing bowl, blend together vinegar, olive oil, sugar, mustard, salt and pepper; pour over beets and toss gently; cover and refrigerate for an hour.

Line 6 salad plates with romaine leaves, top with layer of beets. Sprinkle each salad plate with 1 tablespoon walnuts and 1 tablespoon blue cheese.