Rounded out with radicchio and blue cheese, this full-flavored salad could be eaten 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.
- 1Place the olive oil, vinegar, shallot, and mustard in a large, nonreactive bowl and whisk to combine. Add the diced apple and beet and toss until well coated in the vinaigrette.
- 2Add the radicchio and blue cheese and season with salt and pepper. Toss to evenly combine, taste, and season with additional salt and pepper as desired.