Apples, Greens & Goat Cheese Salad
This salad starts with assorted greens and radicchio, adding apples and perfectly roasted beets, all tossed with Champagne vinaigrette. Use whatever greens look best. I like to combine different lettuces and spinach with the radicchio to get a nice balance of textures and flavors. Roasting beets transforms these little root vegetables into a powerhouse of sweetness and earthy flavors. That not only adds a fantastic color to your salad. They are packed with goodness for your body. They promote a healthy circulatory system, help with digestion and have loads of vitamins just to name a few. They can last in the refrigerator for a week to ten days so go ahead and roast a bunch and then add them to all your salads! The goat cheese on top a baguette is a classic French Bistro addition to a salad. Toasty baguette, creamy goat cheese pairs perfectly with this tangy salad making it a great way to start or end your meal.
Ingredients
Salad:
- 3 Medium Beets red or golden
- 2 Medium Apples any variety cored and sliced into ¼ julienne slices
- 10 Handfuls of Salad Greens spinach, arugula, and romaine washed and torn into bite-sized pieces
- 1 Head Radicchio washed and torn into bite-sized pieces
- 8 oz. Goat Cheese room temperature
- 16 slices of Baguette
Honey Vinaigrette:
- 2 T Honey
- 4 T Champagne Vinegar
- ½ cup Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- Preheat oven 400º F.
- Beets: Remove stems from and wash the beets. Place on a baking sheet lined with foil. Roast for approximately 1 hour, or until beets are easily pierced with a knife. When beets are cool enough to handle, peel and slice into ¼ inch julienne slices.
- Vinaigrette: In a medium bowl, whisk together the honey and vinegar. Slowly add the olive oil in a steady stream, whisking constantly until emulsified. Season with salt and pepper.
- Crouton: Spread the goat cheese onto the baguettes slices. Place on a baking sheet and place in 400º F oven for 6-8 minutes, or until bubbly and brown.
- Salad: In a large bowl, toss the beets, apples, salad greens, and radicchio with a little of the vinaigrette. You want the salad to be dressed, not drowned. Add more vinaigrette if necessary. Adjust seasoning.
- Place on a platter or salad plates. Top with goat cheese croutons and serve immediately.
