Beet, Apple, and Walnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
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.
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