Name: Beet Apple Walnut Salad
Yield: 4 servings
Ingredients: 1 lb beet, trimmed (2 large); 1 teaspoon Dijon mustard; 3 tablespoons balsamic vinegar; 1 teaspoon garlic, Finely-chopped; salt, to taste; fresh ground black pepper, to taste; 12 cup olive oil; 8 cups mixed baby greens (about 4 Oz); 2 medium apples, cored; 12 cup gorgonzola, Crumbled; 12 cup caramelized walnuts; 2 tablespoons Italian parsley, Chopped

Servings: persons

1 lb beet, trimmed (2 large)
1 teaspoon Dijon mustard
3 tablespoons balsamic vinegar
1 teaspoon garlic, Finely-chopped
salt, to taste
fresh ground black pepper, to taste
12 cup olive oil
8 cups mixed baby greens (about 4 Oz)
2 medium apples, cored
12 cup gorgonzola, Crumbled
12 cup caramelized walnuts
2 tablespoons Italian parsley, Chopped

1
Cook the beets in boiling water until tender, 25 to 35 minutes.
2
Place in a bowl of ice water.
3
Slip off the skins.
4
To make the dressing, whisk together the mustard, vinegar, garlic and salt and pepper to taste.
5
Slowly drizzle in the oil, continuing to whisk.
6
Toss the greens in dressing (reserving some dressing for the beets) and divide the greens among 4 serving plates.
7
Cut the beets and apples into large (half-inch) dice.
8
In a bowl, combine the beet and apple cubes with the cheese, walnuts, parsley and desired amount of dressing (saving the remaining dressing for another use).
9
Spoon the mixture over the dressed lettuce and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Beet Apple Walnut Salad

How did you like this recipe?