Beet, Apple, and Walnut Salad
Beets and dressing may be prepared several days in advance and refrigerated.
Yield: 12 servings
- 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.
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