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Simple beet salad that goes well with grilled dishes or picnic fare.

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

1. In a shallow bowl, place beets; set aside.
2. 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.
3. 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.

Serves 6.

Recipe provided courtesy of Pork, The Other White Meat.