27662 Tangy Apple and Beet Salad 4 servings Mon Aug 24 09:26:00 -0700 2009 Fri Oct 23 15:56:55 -0700 2009 Easy American CHOW http://www.chow.com/recipes/27662 Fri, 23 Oct 2009 22:56:55 GMT Rounded out with radicchio and blue cheese Rounded out with radicchio and blue cheese, this salad's nearly a meal in itself. Rounded out with radicchio and blue cheese, this salad is full-flavored enough to eat on its own. Or serve it with a braised dish for the ultimate cold-weather meal.

Game plan: For how to roast beets, check out this recipe.

This recipe was featured as part of our Fall Ingredients photo gallery.

]]> Place 2 tablespoons extra-virgin olive oil, 1 tablespoon cider vinegar, 1 tablespoon minced shallot, and 1 1/2 teaspoons Dijon mustard in a large nonreactive bowl and whisk to combine. Add 1 peeled, small-dice apple and 1 small-dice roasted beet and toss until well coated in vinaigrette. Add 3 cups coarsely chopped Treviso radicchio and 1/3 cup crumbled blue cheese (about 1 ounce) and season with salt and freshly ground black pepper. Toss to evenly combine, taste, and season with additional salt and pepper as desired.

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