Autumn Beet and Vegetable Salad with Blue Cheese and Hickory Nuts

January 10, 2024 Storage Share

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.



  • 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


  • 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


  1. To assemble salad dressing, begin by combining the first four ingredients.
  2. Whisk in olive oil in a thin stream.
  3. Season with salt and pepper.
  4. To assemble the salad, toss each type of vegetable and the apples, one type at a time, with enough dressing to barely coat them.
  5. Arrange in separate piles in a wide shallow bowl.
  6. Serve at room temperature.
  7. 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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