Beet, Apple, and Walnut Salad

Southern Living
Beet, Apple, and Walnut SaladRecipe
Beets and dressing may be prepared several days in advance and refrigerated.
12 servings


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3 large beets
Olive oil
1/4 cup white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
2 tablespoons walnut or olive oil
2 heads Belgian endive
1 head radicchio
1 large Granny Smith apple, thinly sliced
1/2 cup walnut halves, toasted
1/4 cup crumbled Roquefort cheese


Rub beets with olive oil, and wrap in heavy-duty aluminum foil. Place packet on a baking sheet.

Bake at 350° for 45 minutes or until done; cool. Peel beets, and cut into thin strips.

Whisk together white wine vinegar and next 4 ingredients. Gradually whisk in vegetable and walnut oil until blended.

Arrange endive and radicchio on individual plates; top with apple slices and beet strips. Sprinkle with walnuts and cheese. Drizzle evenly with dressing, and serve immediately.

Created date

December 1999