Monday, November 10, 2008

Beet Salad with goat cheese and parsley


Steam beets for 30 minutes. 
Add chopped parsley and and crumbled goat cheese, and topped with vinaigrette.
Vinaigrette:
1 Tspoon of moutarde de Dijon
Add 3 Tspoon Olive oil
Wine Vinegar 
Salt and pepper



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