Tangy Apple and Beet Salad

Name: Tangy Apple and Beet Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon cider vinegar; 1 tablespoon minced shallot; 1 1/2 teaspoons Dijon mustard; 1 peeled, small-dice apple; 1 small-dice roasted beet; 3 cups coarsely chopped Treviso radicchio; 1/3 cup crumbled blue cheese (about 1 ounce); Kosher salt; Freshly ground black pepper

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4 servings Easy

Total: 15 mins

6 Ratings

Ingredients (10)

2 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 peeled, small-dice apple
1 small-dice roasted beet
3 cups coarsely chopped Treviso radicchio
1/3 cup crumbled blue cheese (about 1 ounce)
Kosher salt
Freshly ground black pepper

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Nutritional Information

Calories129
Fat9.05g
Saturated fat2.3g
Trans fat0.0g
Carbs10.54g
Fiber2.18g
Sugar6.56g
Protein2.56g
Cholesterol5.32mg
Sodium125.66mg
Nutritional Analysis per serving (4 servings) Powered by

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Rounded out with radicchio and blue cheese, this full-flavored salad could be eaten on its own. Or serve it with a braised dish for the ultimate cold-weather meal.

Game plan: For how to roast beets, check out this recipe.

This recipe was featured as part of our Fall Ingredients photo gallery.

For more, see our beet salad recipe with zesty crème fraîche.

by Ali LaRaia

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Instructions

1Place the olive oil, vinegar, shallot, and mustard in a large, nonreactive bowl and whisk to combine. Add the diced apple and beet and toss until well coated in the vinaigrette.
2Add the radicchio and blue cheese and season with salt and pepper. Toss to evenly combine, taste, and season with additional salt and pepper as desired.

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