Beet, Apple, and Walnut Salad

Name: Beet, Apple, and Walnut Salad
Yield: Serves 4 to 6
Ingredients: 2 , medium beets, trimmed; 1 clove, garlic, minced; 1 tablespoon, white wine vinegar; 1 teaspoon, Dijon mustard; 3 tablespoons, extra virgin olive oil; 1 , (5-ounce) bag baby arugula (about 8 cups); 2 tablespoons, minced fresh parsley leaves; 1 cup, walnuts, toasted and chopped; 1 , Granny Smith apple, cut into 1/4-inch matchsticks; 1/2 cup, crumbled blue cheese

Side Dishes
Vegetables
Salads
Contest Recipes

Appears in Cook's Country June/July 2006

A salad both elegant and inventive. Decrease preparation time by roasting and dicing the beets the day before and refrigerating them in an airtight container.

SERVES 4 to 6

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