Apple And Beet Salad Recipe
rogue blue cheese, roasted beets, washington apples, walnuts over field greens & sherry vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes or until they are tender when pierced with a fork. Once roasted, let them cool, then peel and slice them.
- 2
Prepare the Apples
Core and slice the Washington apples into thin wedges. You can leave the skin on for added texture and nutrients.
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes or until they are fragrant and slightly golden. Stir frequently to prevent burning.
- 4
Assemble the Salad
In a large bowl, combine the field greens, sliced roasted beets, apple wedges, and toasted walnuts. Crumble the rogue blue cheese on top.
- 5
Dress the Salad
Drizzle with sherry vinaigrette and toss gently to combine all ingredients. Serve immediately.