Apple, Beet and Stilton Salad
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.
To cut your prep time, look for Earthbound Farm Organic Apple Slices — convenient and ready to go!
Ingredients
| 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 pepper to taste | |
| 1 large | tart Earthbound Farm Organic 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 Spring Mix (about 8 cups) |
| 1/2 cup | crumbled Stilton cheese |
| 1/2 cup | toasted pecans or walnuts (optional) |
Directions
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.
