Serve 2-3 or more as a side dish
Sue Niemi Rushton
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| Apple Beet Salad |
Ingredients
3/4 cup candied walnuts for garnish, see recipe below, optional
1 uncooked red beet, peeled and grated or julienne
1 fennel bulb, thinly sliced, save the tops for garnish
1 hard crisp apple such as Fuji, gala or red delicious, peeled, cored and chopped
Approximately 2 tablespoons fresh mint leaves, chopped
4 or more cups arugula or spinach, optional
Balsamic Maple Dijon Vinaigrette
1 tablespoon extra olive oil
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1 1/4 tsp Dijon mustard
Salt and pepper to taste
Instructions
In large bowl add beet, fennel, apple and mint. Add Balsamic Maple Dijon Vinaigrette, see instructions below. Mix well.
To serve add arugula or spinach to beet mix and garnish with candied walnuts and a few fennel tops.
Balsamic Maple Dijon Vinaigrette Instructions
In a small bowl mix olive oil, balsamic vinegar, maple syrup and Dijon mustard. Add salt and pepper and whisk until blended.
Candied Walnuts Recipe
3/4 cup walnuts
1/4 cup maple syrup
Instructions for Candied Walnuts
Preheat oven to 350 F. Line baking sheet with parchment paper. Add nuts in center of baking sheet and drizzle with maple syrup or mix in small bowl. Mix well and spread to a single layer on baking sheet. Bake for 10 minutes, or until maple syrup is caramelized. Cool before adding to salad.