Beet, Apple & Blue Cheese Salad
This salad is all about texture, contrasting flavours, freshness and health. To add texture, I chose to chop my vegetables in a variety of ways – grate, cube, shred and even spiralise. Also, adding seeds gives it a wonderful crunch. The apple and beet pairs beautifully with the blue cheese and mustard vinaigrette. While the seeds add a great savoury note and the carrots, like the beets and apple, adds sweetness. The kale, adds a great earthiness and of course a ton of healthy!
This salad will be great as a lunch option, a side, or even a starter.
Here’s my video on how to make it.
Beet, Apple Blue Cheese Salad
3-4 beets (or 1 large beet or 2 medium beets) – peeled/scrubbed, spiralised or grated
3 Granny Smith apples, chopped and drizzled with lemon juice
2 carrots, peeled, grated
3 kale leaves, shredded
2 handfuls walnuts
2 tbls sesame seeds
handful sunflower & pumpkin seeds
For the dressing
1 tbls dijon mustard
2 tbls red wine vinegar
salt and pepper, to taste
1/3 cup extra virgin olive oil
Place the mustard, vinegar, salt and pepper into a bowl, drizzle olive oil while whisking at the same time. Alternatively, place all the ingredients into a jam/mason jar and shake until the oil has emulsified.
Place everything into a large bowl, drizzle with dressing and toss. Serve straight away.