You are here: Home » Recipes » Beet and Fennel Salad with Blue Cheese Beet and Fennel Salad with Blue Cheese Recipe by Relish ContributorKitchen Tested Yield 4 servings You can make this salad with cooked or raw beets, it's up to you. PrintEmail Ingredients Cooked or Raw Beets:1 large beet Water, optional pinch salt, optionalFennel Salad:1 fennel bulb, trimmed, core removed, sliced very thinly1 apple, unpeeled, cored and chopped6 cups arugula leaves1 cup crumbled mild blue cheese or gorgonzola cheese1/2 cup chopped walnuts1/4 cup extra-virgin olive or walnut oil1/4 cup apple cider vinegar Instructions Salt and fresh-ground black pepper, to taste To make beets: If using cooked beets, peel and quarter the beet. Bring a small saucepan of water to boil over high heat. Add a pinch salt and simmer beet 5 minutes until tender but still al dente. Drain, cool and chop. If using a raw beet, peel and shred with grater or using the shredding disc in a food processor. To make salad: In a large bowl, add beets, fennel, apples, arugula, blue cheese, walnuts, oil, vinegar, salt and pepper. Mix well and serve immediately.