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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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It turns out pink (beets + Stilton). It's part of Christmas menu this year and I've taken to many a potluck. Friends have enjoyed this for not knowing it contains raw beets, which are not really sweet. :) I'm posting here for safe keeping. Ingredients:
1/2 cup pecans, halves |
1/4 cup maple syrup |
1 raw beet, peeled, coarsely, grated |
1 fuji apple (or any other hard apple) |
1 fennel bulb, trimmed, grated |
1/2 cup fresh mint, stem removed, chopped |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3 tablespoons olive oil |
1 tablespoon balsamic vinegar |
4 ounces stilton cheese, crumbled |
Directions:
1. Preheat oven to 350°F.
2. Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
3. In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, Stilton and nuts. Toss and serve immediately.
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