Apple, Beet, Walnut Salad
This apple walnut beet salad is crisp and tangy, with earthy beets and sharp arugula balanced by sweet apple and creamy blue cheese. Toasted walnuts add crunch, while a garlicky mustard vinaigrette ties it all together.
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Ingredients
- 2 medium beets trimmed
- 1 small garlic clove minced
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 8 cups baby arugula one 5-ounce bag
- 2 tablespoons minced fresh parsley
- ¾ cup walnuts toasted and chopped
- 1 Granny Smith apple cut into ¼-inch matchsticks
- ½ cup crumbled blue cheese
Instructions
- Preheat oven to 400°F and position rack in the lower-middle slot.
- Wrap each beet in foil and roast until tender, 70 to 80 minutes.
- Let cool for at least 20 minutes. Rub off skins with paper towels and dice into ½-inch pieces.
- In a medium bowl, whisk garlic, vinegar, mustard, and olive oil until smooth. Season with salt and pepper.
- Toss arugula and parsley with 2 tablespoons dressing and divide among plates.
- Toss diced beets with 1 tablespoon dressing.
- Arrange beets, walnuts, apple, and blue cheese over the greens.
- Drizzle with remaining dressing and serve.