Fall Salad with Beets, Apples and Walnuts


1 pound seasonal greens mix
1 pounds beets, red or a combination of red and golden
1 large tart apple
2 shallots, thinly sliced
1/2 cup walnuts, roasted
6 ounces Gorgonzola cheese, crumbled

3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoon Dijon mustard
6 tablespoons olive oil
6 tablespoons walnut oil
1/2 teaspon salt and pepper, or to taste


1. Wash the beets and trim the greens. Steam or bake beets (covered) for 30-60 minutes depending on size. Peel when lukewarm and set aside to cool. When cool, cut into wedges, cubes or julienne.

2. Wash and dry the greens. Cut the apple into quarters, remove the core and thinly slice or julienne.

3. Prepare the vinaigrette by combining the vinegars, mustard and oils. Season with salt and pepper.

4. Toss the greens with a little vinaigrette and arrange on a platter or individual plates. Toss the beets and sliced shallots with vinaigrette and sprinkle over the greens. Toss the apple with remaining vinaigrette or just enough to coat the slices and sprinkle over the beets.

Top with roasted walnuts and crumbled Gorgonzola.

Serving Size:
4-6 servings.
Yarrow Bay Grill and Beach Café
Vicky McCaffree