This recipe is for Johnny and is not a classic Waldorf salad…this is an earthier, lighter version. We’re using spring beets, pink lady apples, blue cheese, and walnuts over a bed of beet greens. All topped with a light red wine vinegar dressing.
What you need:
- 1 bunch beets, tops removed and set aside
- 2 apples
- 1-2 oz blue cheese
- Handful walnuts
- 2 Tablespoons oil, I like sunflower
- 1 Tablespoon apple cider or red wine vinegar
- Salt & Pepper
- Squeeze of Lemon Juice
Preheat oven to 425 F
Wrap your beets in foil or place in a covered dish. Bake for about 25-30 minutes, until you can pierce with a fork. Let stand in foil or cover for 5 minutes to help loosen the skin, then peel and cut into bite sized pieces. Meanwhile, get the other components ready. Chop the apples into nice large chunks, cut the beet greens into salad, crumble the blue cheese, and break the walnuts up a bit.
For the vinaigrette, use apple cider vinegar or a white balsamic. That will lend a little sweetness, and not stain the beets darker. Whisk the oil, vinegar, citrus, and salt & pepper together. Toss the beets and apples in the vinaigrette. Place the beets and apples on top of a bed of the greens, then finish with the blue cheese and walnuts.