Lake Kitchen

2 medium red beets, washed

2 teaspoons avocado oil

1/2 cup mayonnaise

2 Tablespoons milk

1/8 teaspoon Tabasco

3/4 cup quality blue cheese wedge, such as Point Reys, crumbled

½ teaspoon lemon juice

salt and pepper (to taste)

2 eggs

1/3 cup almonds, slivered

1 head or 4 cups of romaine lettuce, washed and chopped

1/4 cup honey crisp apple (or sweet apple), sliced into thin 1 inch matchsticks

1 lemon sliced, to serve with salad

Pre-heat your oven to 400 degrees. Lay beets on a large piece of foil lined with parchment, drizzle oil over the top and wrap tightly in the foil. Bake for 1 hour. Remove from the foil and peel back skin and cut off the top and bottom. Slice into ½ inch thick discs and with a 1 inch heart cookie cutter cut out hearts and set aside.

In a medium mixing bowl mix together the mayo, milk, Tabasco, 1/2 cup of blue cheese, lemon, salt and pepper. Keep the dressing in the fridge until ready to use.

Place 3 eggs in a small sauce pot, fill with room temperature water cover and bring to a boil over medium/high heat. Once at a boil, turn off heat, cover and allow to cook for 10 minutes. Remove eggs from water, crack and peel shell. Dice up egg and keep in the fridge.

Pour almonds into a small sauté pan over medium heat. Toast almonds until fragrant and slightly golden brown, about 5 minutes. Stirring occasionally. Keep your eye on them, they will burn easily.

When you are ready to serve toss the lettuce with the dressing and top with eggs, almonds, apples and remaining blue cheese crumbles. Top with beet hearts and finish with a squeeze of lemon and fresh cracked pepper.