Cashel & Beet Salad Recipe

Prepare beets (if not pre-cooked)

If using raw beets, trim greens and scrub. Wrap individually in foil or place in a covered baking dish with 2–3 tablespoons water. Roast at 400°F (200°C) for 45–60 minutes until tender when pierced with a fork. Alternatively boil whole beets in lightly salted water for 30–45 minutes. Let cool, then slip off skins and slice into wedges or 1/4-inch slices to yield about 2 cups.

Place mixed baby greens and arugula in a large salad bowl. Gently toss to combine.

Add sliced beets on top of the greens, followed by the thinly sliced red onion if using.

Scatter the crumbled Irish Cashel Blue cheese over the salad and sprinkle the toasted sliced almonds last so they stay crisp.

Make the vinaigrette just before serving. In a small bowl or jar combine the grated apple, apple cider vinegar, Dijon mustard, minced shallot, honey, salt, and black pepper.

Whisk while gradually pouring in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, shake all ingredients in a lidded jar until well combined. Taste and adjust seasoning: add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

If the vinaigrette is very cold and thick, let it sit at room temperature for 5 minutes and whisk again before using.

Dress the salad: drizzle about 3–4 tablespoons of vinaigrette over the greens and beets (reserve extra vinaigrette to serve on the side). Gently toss the salad to coat evenly, taking care not to break the beets or overwork the greens.

Transfer to individual plates or a serving platter. Finish with a final sprinkle of crumbled Cashel Blue and toasted almonds. Serve immediately.