Apple, Beet, and Walnut Salad
Apple, Beet, and Walnut Salad with crisp Granny Smith apple, earthy beets, toasted walnuts, peppery arugula, and tangy blue cheese, all harmonized by a zesty Dijon vinaigrette.
Ingredients
- 2 medium beets trimmed
- 1/2 teaspoon granulated garlic
- 1 tablespoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup extra virgin olive oil
- 8 cups baby arugula a 5-ounce bag
- 2 tablespoons fresh parsley leaves minced
- 1 cup walnuts toasted and chopped
- 1 Granny Smith apple cut into 1/4-inch matchsticks
- 1/2 cup crumbled goat cheese
Instructions
- Preheat oven to 400°F and position rack lower-middle.
- Wrap each beet in foil and roast until tender, 70-80 mins.
- Cool for 20 mins, rub off skins with paper towels, and dice into ½-inch pieces.
- Whisk garlic, white wine vinegar, Dijon mustard, and olive oil in a medium bowl. Season with salt and pepper.
- Toss arugula and parsley with 2 tbsp dressing and divide among plates.
- Toss beets with 1 tbsp dressing.
- Arrange beets, walnuts, apple matchsticks, and blue cheese over greens.
- Drizzle remaining dressing and serve.