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

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.