Beet & Fuji Apple Salad
Prep time
Cook time
Total time
Recipe type: salad
Cuisine: American
Serves: 4 servings
  • 1 cup carrot juice
  • 1 cup apple juice
  • 2 Tablespoons fresh ginger, grated
  • 2 Tablespoons shallots, diced
  • 2 Tablespoons lemon juice
  • 1 cup extra virgin olive oil
  • 2 teaspoons salt
  • 1 cup golden beets, sliced
  • Olive oil
  • Salt
  • 2 cups baby carrots, peeled
  • ½ teaspoon fresh thyme, minced
  • 6 cups mixed greens
  • 1 cup julienned Fuji apple
  • 1 cup cashews, halved
  • 1½ cups Manchego cheese, shaved
  1. For the vinaigrette, in a small, heavy saucepan, reduce the carrot juice and apple juice by half; cool.
  2. Mix with the ginger, shallots, lemon juice, 1 cup olive oil and 2 teaspoons salt in a blender. Chill.
  3. Preheat the oven to 350 degrees.
  4. For the salad, toss the golden beets with olive oil and a sprinkle of salt, and spread evenly on a baking sheet. Roast for 45 minutes.
  5. Toss the baby carrots with olive oil and thyme, and spread evenly on a baking sheet. Roast for 20 minutes.
  6. Once the carrots and beets have cooled, combine with the mixed greens, Fuji apple and cashews in a bowl.
  7. Drizzle in the vinaigrette and toss gently to coat.
  8. Divide into 4 portions and serve, topping each serving with shaved Manchego cheese.
Recipe by StyleBlueprint at