Thursday, July 5, 2012

Roasted Beet and Apple Salad

This weekend, I attended a fun signing with fellow cozy authors Melissa Bourbon and Diane Kelly and brand new romance author (and Sunday's guest blogger) Molly Cannon.  We had a hoot.

It was Molly's very first signing, and it was only a mile or so from her house, so she had tons of friends and family out to cheer her on.  Melissa Bourbon always brings a smile and her adorable wrought iron dress form (which is so cute it makes *me* smile).  And Diane was promoting her newest book which happens to feature a pink beehive and extra hold hairspray ... so, you guessed it, she donned a tall pink beehive wig.

Melissa Bourbon Ramirez, me, Diane Kelly, and Molly Cannon

Add the balloons and Molly's purple feather fascinator (sent by a Canadian friend for good luck) and NO ONE walked past without gawking.

Needless to say, much laughter ensued.

Because we enjoy each other's company so much, the whole party adjourned to the Cheesecake Factory next to the bookstore after the signing wrapped up.

I have to confess, I haven't eaten at a Cheesecake Factory in about fifteen years.  I associate it with too-big portions and lots of fried food, so I was pleasantly surprised by the selection of up-market salads and tasty little nibbles.

I had a roasted beet salad (with apples, goat cheese, and pecans) that inspired this recipe.  Seriously, it was so tasty that I was immediately inspired to try to replicate it.  This isn't quite right (for one thing, I didn't bother with picking up any goat cheese), but it was still dang tasty.

A note on roasting beets:  If you don't have access to pre-roasted beets in your grocery store, it's easy (if a bit messy) to make your own.  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.  Dress leftovers with a little vinegar for a yummy side dish.  Remember, beet juice stains, so cook with care!

Beets, roasted and diced

Roasted Beet and Apple Salad


6 Tbs. salad oil (I used half canola, half EVOO)
2 Tbs. coarse grained mustard
2 Tbs. white wine vinegar
1 clove garlic, minced
pinch salt
two or three grinds (or a pinch) of freshly ground black pepper

baby salad greens
diced roasted beets
chopped pecans
diced granny smith apple

Combine salad ingredients in proportions that look good to you (I used about 1 c. of beets, 1/2 an apple, 1/4 c. pecans, and 2 c. salad greens).  Dress to taste.

Take it to the next level by serving with some high end goat cheese and crusty French bread.


  1. Sounds great, Wendy. I love beets. Thanks for sharing.

  2. I used to hate beets when they served them in the school cafeteria, but this sounds delicious! You always have great recipes, Wendy.