Recipe: Beet, Apple & Goat Cheese Salad

Beet, Apple & Goat Cheese Salad

Sweet beets combined with tart apples make this a colorful and zesty salad.

Preheat oven to 400*. Scrub 6 medium sized beets and wrap in aluminum foil. Bake until tender, about 45 minutes. Cool completely, peel and cut into 1/2-inch cubes. In a bowl, mix beets together with 2 finely chopped tart apples, 1/2 cup toasted walnuts, 1/2 cup chopped parsley, and 1/2 cup thinly sliced sweet red onion.

Make a dressing by whisking together 1/4-cup balsamic vinegar with 1/2-cup walnut or olive oil and 1/2 teaspoon Dijon mustard. Pour over the salad and season to taste with salt and freshly ground pepper. Toss with 1/2 cup crumbled Feta cheese just before serving.

@ Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author or The Cook’s Garden.