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

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

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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