Caveman Blue and Beet Salad Bites
Rich and earthy Caveman Blue is the star atop crunchy shredded beets and crisp romaine leaves.
How better to use those small, just picked summer sweet beets?
This light and vibrant finger food has hints of citrus rounding out these party-perfect starters.
4-5 medium fresh beets, peeled and shredded
3 tbsp. fresh orange juice, orange zest optional
1 tbsp. fresh lemon juice
1 tbsp. walnut oil
2 hearts of romaine
3.5 oz. Caveman Blue
Place shredded beets in a medium sized bowl. Add orange juice, lemon juice and walnut oil. Toss to coat. Refrigerate approximately 2 hours to allow flavors to meld.
Clean and separate romaine hearts into 18 leaves. Place on serving platter and sprinkle lightly with sea salt. Top each leaf with a tablespoon of prepared beet mixture and pinch of orange zest. Place a half teaspoon or more of thinly sliced or crumbled Caveman Blue. Serve immediately.
recipe created in 2012