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Beet, Apple, and Walnut Salad

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

Southern Living NOVEMBER 1998

  • 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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Beet, Apple, and Walnut Salad recipe