Copycat of Cheesecake Factory's Roasted Beet and Apple Salad
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Dressing
- 6 tablespoons extra virgin olive oil
- 2 tablespoons coarse grain mustard
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- salt, to taste
- fresh ground black pepper, to taste
- 4 cups baby greens
- 3 roasted beets, diced
- 1⁄2 cup chopped pecans, glazed
- 1 Granny Smith apples, peeled and diced
- 2 ounces goat cheese
directions
- Preheat oven to 375.
- Scrub beets and cut the greens off.
- Rub with a little oil (canola or olive), wrap in foil, and bake for about an hour (until a knife slides in easily).
- Allow to cool and the cut off tops and bottoms, slide off the skins, and dice.
- While cooling, prepare the dressing by whisking all of the ingredients until well blended.
- Place salad greens on a salad platter.
- Top with beets, walnuts and diced apple.
- Sprinkle with crumbled goat cheese and drizzle the dressing over all.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.