Photo: Johnny Miller; Styling: Sarah Smart 
Hands-on Time
13 Mins
Total Time
13 Mins
Serves 8

Hooray for the food processor, which makes this crisp, refreshing salad a snap to make. Honeycrisp apples have peel that ranges in color from bright red to golden--pick the redder ones, as they tend to be sweeter. Don't make this dish too far ahead, as it might discolor; aim for no more than 30 minutes before you plan to serve it.

How to Make It

Thinly slice apple wedges in a food processor fitted with a slicing blade. Combine apples, lemon juice, and sugar in a large bowl; toss to coat. Slice beet and onion wedges in food processor fitted with a slicing blade; add beet mixture and parsley to apple mixture. Sprinkle with salt and pepper. Stir in oil and mustard; toss gently to coat. Arrange about 2/3 cup salad on each of 8 plates; top each serving with 1 tablespoon walnuts and about 1 1/2 teaspoons cheese.

Ratings & Reviews

Jodimoon's Review

December 29, 2013
I tried this recipe tonight. It is so tasty! Love the crunch and salty sweet flavors. Next time I will use less salt though. Between the salt and blue cheese, it was a little much for me. It's also very pretty on a plate as the side dish. Definitely serving this again!

cgretkie69's Review

October 30, 2013
Delicious even without the cheese and nuts.