Single Serving: Warm Beet and Blue Cheese Salad

2 red beets
1 T blue cheese
1 t olive oil
2 t red wine vinegar
1 t dijon mustard

Boil water, add red beets and bring back to boil. Reduce to simmer and cover. Cook red beets until they are tender when poked by a fork. When tender, drain water and rinse with cold water. Peel beets and slice into 1/4 inch slices.

Make dressing by placing olive oil, vinegar and mustard in small container and shake until well mixed.

Toss beets in dressing, plate and sprinkle with blue cheese.

Variation: Steam a handful of green beans and plate under the beets for a lovely Green Bean and Beet salad.