Beet, Apple, and Walnut Salad

Name: Beet, Apple, and Walnut Salad
Yield: Serves 4 to 6
Ingredients: 2 , medium beets, trimmed; 1 clove, garlic, minced; 1 tablespoon, white wine vinegar; 1 teaspoon, Dijon mustard; 3 tablespoons, extra virgin olive oil; 1 , (5-ounce) bag baby arugula (about 8 cups); 2 tablespoons, minced fresh parsley leaves; 1 cup, walnuts, toasted and chopped; 1 , Granny Smith apple, cut into 1/4-inch matchsticks; 1/2 cup, crumbled blue cheese

12 comments

Appears in Cook's Country June/July 2006

A salad both elegant and inventive. Decrease preparation time by roasting and dicing the beets the day before and refrigerating them in an airtight container.

SERVES4 to 6

WHY THIS RECIPE WORKS

In this Beet, Apple, and Walnut Salad recipe, we found that roasting the beets gave them the sweetest, deepest flavor. We prevented the apples in the recipe from browning after being sliced by simply rubbing them with a little lemon juice. ...

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