You can make this salad with cooked or raw beets, it’s up to you. I give directions for both. You can use Granny Smith, Fuji, Gala or Honey Crisp apples for this recipe.
Cooked or Raw Beets:
1 large beet
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Pinch salt, optional
1 fennel bulb, trimmed, core removed, sliced very thinly
1 apple, unpeeled, cored and chopped
6 cups arugula leaves
1 cup crumbled mild blue cheese or Gorgonzola cheese
1 / 2 cup chopped walnuts
1 / 4 cup extra-virgin olive or walnut oil
1 / 4 cup apple cider vinegar
Salt and fresh-ground black pepper, to taste
Makes 4 servings.
To make beets: If using cooked beets, peel and quarter the beet. Bring a small saucepan of water to boil over high heat. Add a pinch salt and simmer beet 5 minutes until tender but still al dente. Drain, cool and chop.
If using a raw beet, peel and shred with grater or using the shredding disc in a food processor.
To make salad: In a large bowl, add beets, fennel, apples, arugula, blue cheese, walnuts, oil, vinegar, salt and pepper. Mix well and serve immediately.
Per serving: 399 calories, 75 percent calories from fat, 33 grams total fat, 9 grams saturated fat, 25 milligrams cholesterol, 16 grams carbohydrates, 5 grams total fiber, 6 grams total sugars, 11 grams net carbs, 13 grams protein, 529 milligrams sodium.
Readers may write to Steve Petusevsky at Vegetarian Today, South Florida Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, Fla. 33301-2293, or send an e-mail to dhartzsun-sentinel.com with “Vegetarian Today” in the subject line. Personal replies are not possible.