A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 23
- Protein
- 9
- Cholesterol
- 21
- Sodium
- 499
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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.