Promised Land CSA » Autumn beet and vegetable salad with cheese and nuts

Ingredients

• 1/3 cup minced onions
• 5 tablespoons cider vinegar
• 3-4 tablespoons chopped fresh basil or parsley
• 11/2 tablespoons Dijon mustard
• 1/2 cup olive oil
• salt and pepper to taste
• 2 cups cooked, diced yellow or red beets
• 1 1/2 cups blanched, diced carrots
• 1 1/2 cups cooked, diced waxy-type potatoes
• 1 cup diced roasted red peppers
• 1 1/2 cups diced Jonathan apples
• 4-6 ounces cheese, crumbled
• 2/3 cup nuts, toasted 6-8 minutes at 350 degrees