Beet Salad | Oklahoma State University

Ingredients

• 2 15-ounce jars sliced beets, drained
• 1/4cup red wine vinegar
• 4 tablespoons extra virgin olive oil
• 2 teaspoons sugar1 tablespoon spicy mustard
• 1/4 teaspoon salt
• 1/2teaspoon freshly ground black pepper
• 6 large romaine lettuce leaves
• 6 tablespoons chopped toasted walnuts*
• 6 tablespoons crumbled blue cheese