This fresh, simple salad expertly melds the lively flavors of bright Granny Smith apples, earthy roasted beets, and creamy blue cheese. Thanks to our Chefs at Moore College of Art & Design in Philadelphia for creating the vibrant Raspberry Honey Vinaigrette that ties it all together!
Arugula Salad with Beets, Apples, and Blue Cheese Yield: Serves 6
Ingredients
For the Roasted Beets: 2 medium beets 2 tablespoons extra-virgin olive oil
For the Vinaigrette: ¼ cup raspberries 1 tablespoon Dijon mustard ¼ cup raspberry wine vinegar ¼ cup extra-virgin olive oil 1 tablespoon sugar ¼ teaspoon fresh oregano, chopped ½ teaspoon salt ¼ teaspoon ground black pepper
For the Salad: 1 cup arugula 2 medium Granny Smith apples, diced, cores removed 1 cup blue cheese, crumbled
Preparation
- Preheat oven to 375 degrees Fahrenheit.
- Wash beets to remove any dirt, pat dry, and toss in olive oil to coat.
- Wrap beets loosely in aluminum foil and place on a cookie sheet. Place in oven and roast at 375 degrees Fahrenheit, or until a skewer slides easily into the flesh of the beet.
- Remove beets from foil. Chill in the refrigerator for 20 minutes or until cool enough to handle. Remove skins by peeling with a paring knife or gently rubbing off using a paper towel. Discard skins. Dice beets and set aside.
- In a food processor, puree raspberries at the highest setting until smooth. Remove berries from food processor and strain through a fine mesh strainer to remove seeds. Put pureed raspberries back into food processor.
- Add Dijon mustard, raspberry wine vinegar, oregano, sugar, salt, and pepper to raspberries in food processor and blend well.
- While food processor is blending at high speed, slowly add olive oil until mixture emulsifies. Set aside.
- Top arugula with apples, beets, and blue cheese. Drizzle vinaigrette over salad immediately before serving.
