Brought to you by From Asparagus to Zucchini by Fairshare CSA Coalition. This is a great way to use your beautifully delicious beets! Recipe contains hickory nuts and dairy products.
Ingredients:
Dressing
- 1/3 cup minced shallots
- 5 tbsp cider vinegar
- 3-4 tbsp chopped fresh basil or parsley
- 1 ½ tbsp Dijon mustard
- ½ cup olive oil
- Salt and pepper to taste
Salad
- 2 cup cooked, diced yellow or red beets
- 1 ½ cup blanched, diced carrots
- 1 ½ cup cooked, diced waxy-type potatoes
- 1 cup diced roasted red peppers
- 1 ½ cup diced Jonathan apples
- 4-6 oz. blue cheese, crumbled
- 2/3 cup hickory nuts, toasted 6-8 minutes at 350°F
Steps:
- To assemble salad dressing, begin by combining the first four ingredients.
- Whisk in olive oil in a thin stream.
- Season with salt and pepper.
- To assemble the salad, toss each type of vegetable and the apples, one type at a time, with enough dressing to barely coat them.
- Arrange in separate piles in a wide shallow bowl.
- Serve at room temperature.
- Just before serving, sprinkle salad with blue cheese and hickory nuts, add more salt and pepper to taste and toss gently.
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