Crimson Gold Apple Baby Beet and Avocado Salad
By Chef Tom Fraker


1 pound Melissa’s Organic Crimson Gold Apples, diced small
1 package Melissa’s Peeled and Steamed Baby Red Beets, diced small
3 Tablespoons Balsamic Vinegar to taste
Freshly Ground Pepper
2 ripe Avocados, halved lengthwise, peeled, seeded
1 each Lime, halved
1/4 cup Gorgonzola Cheese, crumbled
1/4 cup Pistachios, chopped


In a bowl, combine the apple, beets, vinegar and pepper.

Slice the avocado halves lengthwise and squeeze the lime halves over the slices.

To plate, place the equals amounts of the avocado slices on 4 salad plates.

Top each with the apple-beet mixture.

Finish by garnishing each with the cheese and nuts.

Makes 4 servings.


A light and colorful - sweet/savory salad.