1 bunch beets, peeled and grated

3 carrots, peeled and grated

1 spring onion, sliced

¼ c. pecan halves, toasted and chopped

¼ c. crumbled Bosque blue cheese

¼ c. rice wine vinegar

1 t. balsamic vinegar

2 t. whole grain mustard

½ t. sugar

salt & pepper to taste

½ c. olive oil

2 T. chopped parsley

Place vinegars, sugar, alt, and mustard in small bowl. Slowly whisk in olive oil until emulsified and stir in sliced onions. Combine grated beets and carrot in bowl and toss with dressing and chopped parsley. Arrange on serving platter and top with pecans and cheese.

1 bunch beets, peeled and grated

3 carrots, peeled and grated

1 spring onion, sliced

¼ c. pecan halves, toasted and chopped

¼ c. crumbled Bosque blue cheese

¼ c. rice wine vinegar

1 t. balsamic vinegar

2 t. whole grain mustard

½ t. sugar

salt & pepper to taste

½ c. olive oil

2 T. chopped parsley

Place vinegars, sugar, alt, and mustard in small bowl. Slowly whisk in olive oil until emulsified and stir in sliced onions. Combine grated beets and carrot in bowl and toss with dressing and chopped parsley. Arrange on serving platter and top with pecans and cheese.