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CHOW: Recipes: Tangy Apple and Beet Salad

Tangy Apple and Beet Salad Recipe

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Tangy Apple and Beet Salad
Difficulty: Easy | Total Time: | Active Time: | Makes: 4 servings

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.

INSTRUCTIONS
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 the 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.
    Write a review | 5 Reviews
POST A COMMENT |5 Comments

COMMENT

  • This was a delicious salad. I invited friends over for this salad before we went to a cocktail party. They loved it and asked for the recipe.

  • This lasted me 24 hours. I ate it as a meal 2 nights in a row. I added craisins & walnuts for extra sweetness. Very good.

  • I made this and loved it! I used blue cheese crumbles that came with dried cranberries mixed in. It was so yummy! I thought the portions from the recipe were fine for two hungry adults. In fact, I doubled it and had leftovers for lunch at work the next day and dinner for just me the second night. I thought the raddichio would be soggy but I was plesently surprised when I open the container for...+READ

    I made this and loved it! I used blue cheese crumbles that came with dried cranberries mixed in. It was so yummy! I thought the portions from the recipe were fine for two hungry adults. In fact, I doubled it and had leftovers for lunch at work the next day and dinner for just me the second night. I thought the raddichio would be soggy but I was plesently surprised when I open the container for lunch and still felt some crisp.-COLLAPSE

  • How many people are you serving? Cut the ingredients in 1/2. I have to do that consistently, since there are only 2 of us, and at our age...we don't eat as much as we used to. (Cause we don't need it!)

  • i thought this was great however it didnt last more then 24 hours.... i wouldnt make it unless you will eat it entirely in one day