Ingredients

• 1 cucumber
• 15 ounces canned low-sodium sliced beets
• 4 teaspoons balsamic vinegar
• 2 teaspoons canola oil
• 2 tablespoons Gorgonzola cheese

Preparation

1. Thinly slice cucumber.
2. Place beet slices on a serving plate.
3. Layer cucumber slices on top of beet slices.
4. Drizzle with vinegar and oil.
5. Sprinkle with Gorgonzola cheese.

Helpful hints

• Gorgonzola cheese is an Italian-made blue cheese. Because blue cheese has intense flavor and is very high in sodium (400 mg/ounce), a very small portion size is used in this recipe.
• Chill beets before preparing recipe.