Roasted Beet Salad With Green Apples & Blue Cheese Crumble

Roasted Beet Salad With Green Apples & Blue Cheese Crumble

Serves 4 to 6

4 cups frisée lettuce
1 ½ pounds assorted red and gold baby beets
1 large “thinly” sliced green apple (Granny Smith)
¾ cup “crumbled” blue cheese
3 tablespoons extra virgin olive oil
Candied walnuts
Fresh ground pepper and salt to taste

The Balsamic Salad Dressing:

½ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Fresh ground pepper and salt to taste.

Preheat oven to 400°F

Spread aluminum foil on a baking sheet and place the beets on the foil. Now, generously drizzle olive oil on and around the beets before sealing the foil around the beets. The baking time is between 45 to 60 minutes or until the beets are tender. Remove the beets from the oven and allow them to cool. Once cool, peel and cut the beets into wedges and place them in a small bowl. Drizzle the beets with olive oil and salt and pepper to taste (gently toss the beets in the bowl).

The salad dressing is very quick and easy to prepare. Simply whisk all the ingredients together.

On small plates, place equal amounts of frisée lettuce and then top with beets before sprinkling with some cheese, walnut, and apple. Drizzle lightly with salad dressing and serve with a ramekin of extra dressing on the side.

Diva Tip:

• If blue cheese isn’t your thing, try substituting with feta cheese crumbles.

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