8-10 beets
2 McIntosh apples
2 Cortland apples
2 cups balsamic vinegar
1 cup maple syrup
1/4 cup walnuts
2 T. butter
Mesclun lettuce mix
Blue cheese

Peel beets, lightly oil and salt and pepper. Roast in oven at 350 F. degrees until tender ( about 25 minutes). In the meantime, heat walnuts in 2 T. butter over medium heat. Pour in 2 cups of balsamic vinegar and 1 cup of maple syrup. When the beets are cooked and salad is about to be served, cut 2 McIntosh and 2 Cortland apples thinly in the shape of a half moon (approximately 1 cup after cooking). Lay beets and apples over the top of mescun mix that has been tossed with the balsamic vinegar dressing. Crumble blue cheese over the top of the salad and serve.

Recipe submitted by the New England McIntosh Growers Association