This fresh, simple salad expertly melds the lively flavors of bright Granny Smith apples, earthy roasted beets, and creamy blue cheese. Thanks to our Chefs at Moore College of Art & Design in Philadelphia for creating the vibrant Raspberry Honey Vinaigrette that ties it all together!
Arugula Salad with Beets, Apples, and Blue Cheese
Yield: Serves 6
For the Roasted Beets:
2 medium beets
2 tablespoons extra-virgin olive oil
For the Vinaigrette:
¼ cup raspberries
1 tablespoon Dijon mustard
¼ cup raspberry wine vinegar
¼ cup extra-virgin olive oil
1 tablespoon sugar
¼ teaspoon fresh oregano, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
For the Salad:
1 cup arugula
2 medium Granny Smith apples, diced, cores removed
1 cup blue cheese, crumbled
Step 1 Preheat oven to 375 degrees Fahrenheit.
Step 2 Wash beets to remove any dirt, pat dry, and toss in olive oil to coat.
Step 3 Wrap beets loosely in aluminum foil and place on a cookie sheet. Place in oven and roast at 375 degrees Fahrenheit, or until a skewer slides easily into the flesh of the beet.
Step 4 Remove beets from foil. Chill in the refrigerator for 20 minutes or until cool enough to handle. Remove skins by peeling with a paring knife or gently rubbing off using a paper towel. Discard skins. Dice beets and set aside.
Step 5 In a food processor, puree raspberries at the highest setting until smooth. Remove berries from food processor and strain through a fine mesh strainer to remove seeds. Put pureed raspberries back into food processor.
Step 6 Add Dijon mustard, raspberry wine vinegar, oregano, sugar, salt, and pepper to raspberries in food processor and blend well.
Step 7 While food processor is blending at high speed, slowly add olive oil until mixture emulsifies. Set aside.
Step 8 Top arugula with apples, beets, and blue cheese. Drizzle vinaigrette over salad immediately before serving.
Tip Be sure to combine the vinaigrette ingredients in the order specified; otherwise, the oil will separate from the rest of the mixture.