A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans

Recipe courtesy Bob Blumer

Show: The Surreal GourmetEpisode: Fish Shtick

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 6 Reviews
Total Time:
35 min
Prep
25 min
Cook
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1/2 cup pecan halves
  • 1/4 cup maple syrup
  • 1 large (uncooked) beet, peeled and coarsely grated
  • 1 Fuji apple (or any other hard apple), peeled, cored and coarsely grated
  • 1 fennel bulb, trimmed and coarsely grated
  • 1/2 cup fresh mint, stems discarded, coarsely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 4 ounces Stilton, or other blue cheese, crumbled

Directions

Preheat oven to 350 degrees F.

Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.

In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.

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Newest Ratings and Reviews

Read all 6 reviews

  • on December 26, 2008

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    I made this salad for our Christmas celebration and we were not disappointed. I only wish I had a picture of the dish, to see what the salad was supposed to look like. I used my food processor to finely chop the vegetables, as I didn't have a grater. Is it supposed to be a slaw? In any event, it was delicious and the bright red from the beets and the green from the mint made a beautiful presentation. I will be making this again!

    people found this review Helpful.
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  • on November 28, 2007

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    This was a snap to make using the grating disc in my food processor. The beets give the salad a beautiful red color. It would be a great salad for a Christmas dinner, served on a bed of dark green leaf lettuce, mache or baby spinach.

    people found this review Helpful.
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  • on December 20, 2006

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    This dish is a feast for the senses. All of them!

    people found this review Helpful.
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