Beet Salad with Arugula, Apples and Blue Cheese
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Cameo apple, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut in half lengthwise and again in quarters.
2. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.
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Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 D’Anjou pear, cored and thinly sliced
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine arugula greens and pearl slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top and serve.
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Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.
Ingredients:
4 cups salad greens, washed and patted dry
1 cup radicchio, cored and thinly sliced
1 apple, cored and diced
½ cup crumbled blue cheese
¾ cup walnuts
¼ dried cranberries
F&L apple cider-honey vinaigrette
Fresh ground pepper
Method:
1. In large bowl combine the greens, radicchio and apple slices. Drizzle about ¼ cup of the vinaigrette over the salad and toss to incorporate, then add more as desired. Top salad with crumbled blue cheese, walnuts and dried cranberries. Add fresh ground pepper over if needed.
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Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.
Ingredients:
Roasted beets, sliced and still warm from the oven (see recipe)
1 head each Little Gem, baby Romaine and Butter lettuce, rinsed, patted dry with a paper towel and coarsely chopped
1 cup raw hazelnuts
½ cup crumbled blue cheese
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. To toast hazelnuts: Preheat oven to 350°. In a baking pan toast hazelnuts in one layer in middle of oven 10-15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t come off) and cool completely. Coarsely chop.
2. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
3. To assemble the salad: Arrange lettuce on a large platter and then top with beet slices. Top with crumbled blue cheese and chopped hazelnuts, then drizzle with the vinaigrette.
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Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper
Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
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Smokey Blue Cheese-Stuffed Pears & Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.
Ingredients:
2 ripe, but firm, red pears, peeled
Juice from ½ lemon
½ cup crumbled Rogue Creamery smokey blue cheese
Arugula greens
½ cup dried cranberries
Fresh ground pepper
F&L pear vinaigrette
Method:
1. Wash each pear, peel and remove stems. Then, using either an apple corer or sharp paring knife, hollow out the center of each pear by inserting your chosen tool into the top of the fruit and pushing down in a circular motion, hollowing out the flesh and seeds, until you’ve reached the bottom. Pack blue cheese crumbles into the cavity, keeping one hand on the bottom of the pear to prevent the cheese from slipping out.
2. Place a generous portion of arugula greens in a serving bowl. Take each pear and slice into ¼-inch slices, revealing the blue cheese center. Place pear rounds on top of greens, drizzle with the vinaigrette and top with dried cranberries.
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Chioggia Beet & Arugula Salad with Raspberry Vinaigrette
This crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Jonagold apple, cored and thinly sliced
¾ cup olive oil
¼ cup raspberry vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut in half lengthwise and again in quarters.
2. In a small bowl, whisk together the olive oil, raspberry vinegar and garlic until well combined. Season to taste with salt and ground pepper.
3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Season with fresh ground pepper as desired.
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Apple, Pear & Blue Cheese Salad with Mizuna Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Ingredients:
4-6 cups Mizuna greens
1 Manon pear, cored and thinly sliced
1 Arkansas Black apple, cored and thinly slice
½ cup blue cheese, crumbled
¾ cup olive oil
¼ cup balsamic vinegar
1 clove garlic, crushed
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together olive oil, balsamic vinegar and garlic until well combined. Season to taste with salt and ground pepper.
2. In a large serving bowl, combine Mizuna greens and apple and pear slices. Toss with about half of the vinaigrette, adding more to taste as desired. Crumble blue cheese over top, season generously with black pepper and serve.
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Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch red beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L blueberry vinaigrette
¼ cup queso fresco cheese, crumbled
½ cup fresh blueberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 30 minutes. Peel beets under cool water. Cut into bite-sized pieces.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the blueberries, queso fresco cheese and hazelnuts and serve.
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Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing
This beautiful salad utilizes both the bright baby beets and tender greens.
Ingredients:
Dressing:
2 green onions, minced
1 teaspoon finely minced garlic (about 2 cloves)
1 teaspoon lemon zest plus 2 tablespoons juice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse sea salt, plus more to taste
½ cup crème fraîche
2 tablespoons minced dill
2 tablespoons minced parsley
1 pound baby beets with greens (about 1-inch thick)
1 pound slender young carrots with greens (about 1/2-inch thick)1 tablespoon extra-virgin olive oil
1 teaspoon minced parsley
Sea salt and fresh ground pepper
Method:
1. For the dressing: Whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in the crème fraîche, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.
2. Preheat oven to 425°. Trim all but ¼-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables. Set unpeeled beets in a small, 2-inch-deep baking pan. Add ½ inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.
3. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.
4. While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter. Tuck beets and carrots into the greens. Spoon on the dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.
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