This salad is as colorful as it is tasty. The tartness of the apple complements the earthy sweetness of roasted beets, while the Stilton adds a creamy, tangy dimension. The beets can be prepared a day ahead and refrigerated, covered. Look for our Earthbound Farm Organic Sliced Apples — a convenient time-saver!
2 medium red or gold beets, roasted and peeled
1 tablespoon cider vinegar
1 small shallot, peeled and thinly sliced
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
1 large tart apple, such as Fuji or Granny Smith, cut into 1/4-inch slices
(unpeeled) or 4 ounces Earthbound Farm Organic Sliced Apples
5 ounces Earthbound Farm Organic Mixed Baby Greens
(about 8 cups)
1/2 cup crumbled Stilton cheese
1/2 cup toasted pecans or walnuts, optional
Cut the roasted beets in half lengthwise, and then slice them crosswise into 1/4-inch thick slices. Transfer the beet slices to a small bowl and set aside.
Place the cider vinegar in a small glass jar and add the shallot. Let the mixture sit for 10 minutes, then add the mustard and oil, plus salt and pepper to taste. Place a lid on the jar and shake vigorously to combine the dressing. Drizzle 1 tablespoon of the vinaigrette over the beets.
Place the mixed baby greens in a large bowl and add half of the remaining vinaigrette, tossing to coat the lettuce. Divide the greens among 4 salad plates. Top each serving with some of the beets, apples, cheese, and nuts, if using. Drizzle with the remaining vinaigrette and serve immediately.
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