Marinated Beet Salad with Raspberries and Blue Cheese
Ingredients
- 1 pound beets , trimmed
- 1/2 cup water
- 1/4 cup sherry vinegar
- 2 tablespoons extra-virgin olive oil , plus extra for drizzling
- 1 teaspoon fresh thyme leaves
- Salt and pepper
- 4 ounces (4 cups) baby arugula
- 3 1/3 ounces raspberries (2/3 cup)
- 3 ounces blue cheese , crumbled (3/4 cup)
- 1/2 cup hazelnuts , skinned, toasted, and chopped coarse
Instructions
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