Honey Beet Salad

4 large beets

¼ cup water

3 tablespoons balsamic vinegar

1 tablespoon honey

1 ½ teaspoons red wine vinegar

¼ teaspoon ground black pepper

¼ cup chopped sweet onion

¼ cup chopped walnuts

⅓ cup crumbled blue cheese

2 tablespoons chopped fresh parsley

salt to taste

Preheat oven to 400 degrees F (200 degrees C).

Arrange beets in a baking dish and pour in water; cover with aluminum foil.

Bake in the preheated oven until beets are tender, about 1 hour. Allow beets to cool overnight; remove outer skin and chop beets into bite size pieces.

Whisk balsamic vinegar, honey, red wine vinegar, and black pepper together in a bowl. Stir beets, onion, and walnuts into vinegar dressing. Sprinkle with blue cheese, parsley, and salt to serve.