ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beet, Apple, and Walnut Salad

Yield 12 servings
Beets and dressing may be prepared several days in advance and refrigerated.

Ingredients

  • 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

How to Make It

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

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

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

  4. 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.