Yellow and Red Beets with Apple, Walnuts and Blue Cheese
Today was one of those sunny fall days to enjoy the bright red orange and yellow hues of the leaves turning color while walking along crunching piles of browned leaves fallen.
Today also marks national Food Day then making it the perfect day to visit the local vegetable Farm that hosts its own Farmers Market. Seasonally available in heaped up wood crates under the worn open roof cover were beautiful yellow and red beets along with my favorite, Honey Crisp apples, a good combination for today’s salad, Yellow and Red Beets with Apple, Walnuts, and Blue Cheese.
Food Day is a great reminder day to appreciate many of the nutritional and tasty foods available to us from the farm. The official purpose of Food Day, within the mission of the organization is a nationwide celebration and movement for healthy, affordable, and sustainable food.
While your yellow and red beets are cooking in the oven, you can learn more about Food Day here.
Yellow and Red Beets with Apple, Walnuts and Blue Cheese
Ingredients
- For the Salad:
- 2 Yellow Beets, green tops removed
- 2 red beets, green tops removed
- Pinch of coarse kosher salt for the yellow beets and red beets once cooked, sprinkled on separately once cubed
- 2 red apples, preferably Honey Crisp, unpeeled
- One handful of toasted chopped walnuts
- ½ cup crumbled Blue Cheese for sprinkling on top of salad
- For the Orange Juice and Apple Cider Vinegar Dressing:
- 3 Tablespoons fresh squeezed orange juice
- 1-Tablespoon apple cider vinegar
- 3 Tablespoons olive oil
- Pinch of coarse kosher salt, plus more according to taste
- Few grinds cracked black pepper if desired
Instructions
- For the Salad:
- Preheat oven to 350 degrees
- Put beets into a ceramic baking dish and add water to about an eighth way up the beets. Cover dish with aluminum foil and cook beets for about an hour or more until you can easily insert a fork all the way through
- Remove beets from water and set onto a plate to cool a bit then peel the skins
- Separately, cut the yellow and red beets into cubes so that the dye from the red beets will not discolor the yellow beets and place them into separate bowls, season each separately with a pinch of salt
- When ready to serve cut apple into cubes
- Toss apple and yellow beets together in half of the dressing
- Toss the red beet cubes in with the remaining dressing then mix both color beets and apples together and spoon onto a platter or onto dressed lettuce
- Sprinkle the chopped roasted walnuts and crumbled blue cheese over the top
- For the Orange Juice and Apple Cider Vinegar Dressing:
- Whisk together orange juice, apple cider vinegar and olive oil until well mixed together, season with salt and pepper.
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