2 TBS apple cider vinegar
2 TBS olive oil
salt and pepper to taste
2 - 14.5 oz cans sliced beets
1 Fuji apple (I used Braeburn)
1/4 cup crumbled blue cheese
1 - 2 tsp chopped fresh parsley
Make dressing: Whisk together honey, vinegar and olive oil. Season with salt and pepper to taste. Set aside.
Rinse and drain beets. Cut apples into slices.
Toss beets and apple slices with the dressing, coating well. Top with blue cheese and parsley.