Fall Salad Recipe
Roasted beets, honeycrisp apple, endive, feta, Sicilian pistachio
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender. Allow them to cool, then peel and slice.
Prepare the Apple and Endive
While the beets are roasting, core and slice the honeycrisp apple into thin wedges. Chop the endive into bite-sized pieces.
Assemble the Salad
In a large bowl, combine the roasted beets, apple slices, endive, crumbled feta cheese, and chopped Sicilian pistachios.
Dress the Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad and toss gently to combine.
Serve
Serve the salad immediately, or refrigerate for up to 30 minutes before serving to enhance the flavors.