We’ve outlined all the ingredients and directions for you to make the perfect A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans. This dish qualifies as a Easy level recipe. It should take you about 35 min to make this recipe. The A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans recipe should make enough food for 4 servings.
You can add your own personal twist to this A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans recipe.
Ingredients for A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans
- 1/2 cup pecan halves
- 1/4 cup maple syrup
- 1 large (uncooked) beet, peeled and coarsely grated
- 1 Fuji apple (or any other hard apple), peeled, cored and coarsely grated
- 1 fennel bulb, trimmed and coarsely grated
- 1/2 cup fresh mint, stems discarded, coarsely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 ounces Stilton, or other blue cheese, crumbled
Directions for A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans
- Preheat oven to 350 degrees F.
- Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
- In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately.
Cookware for your recipe
You will find below are cookware items that could be needed for this A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Beet Salad
- Beet – The beetroot is the taproot portion of a beet plant, usually known in Canada and the United States as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as B. vulgaris subsp. vulgaris Conditiva Group.Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized.
- Salad Recipes
- Candied Pecan
- Nut Recipes
- American – American(s) may refer to:
- Apple Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
- Roasting – Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as “roasted”, e.g., roasted chicken or roasted squash.
