Autumn Beet and Vegetable Salad with Blue Cheese and Hickory Nuts – Orange Cat Community Farm
Autumn beet and vegetable salad with blue cheese and hickory nuts. Fresh veggies, tangy dressing, and crunchy nuts—perfect for fall!
Ingredients
- 2 C. cooked, diced yellow or red beets
- 1 ½ C. blanched, diced carrots
- 1 ½ C. cooked, diced waxy-type potatoes
- 1 C. diced roasted red peppers
- 1 ½ C. diced Jonathan apples
- 4-6 oz. blue cheese, crumbled
- 2/3 C. hickory nuts, toasted 6-8 minutes at 350
- 1/3 C. minced shallots
- 5 T. cider vinegar
- 3-4 T. chopped fresh basil or parsley
- 1 ½ T. Dijon mustard
- ½ C. olive oil
- Salt and pepper to taste
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