Speedy Apple-Beet Salad

• 2 Honeycrisp apples, unpeeled, cored, and cut into thin wedges
• 1/4 cup fresh lemon juice
• 1 tablespoon sugar
• 2 medium golden beets, peeled and cut into wedges
• 1/4 small red onion, cut into two wedges
• 1/3 cup fresh flat-leaf parsley leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup walnut halves, toasted
• 1 ounce blue cheese, crumbled (about 1/4 cup)

1. Thinly slice apple wedges in a food processor fitted with a slicing blade. Combine apples, lemon juice, and sugar in a large bowl; toss to coat. Slice beet and onion wedges in food processor fitted with a slicing blade; add beet mixture and parsley to apple mixture. Sprinkle with salt and pepper. Stir in oil and mustard; toss gently to coat. Arrange about 2/3 cup salad on each of 8 plates; top each serving with 1 tablespoon walnuts and about 1 1/2 teaspoons cheese.

apples, lemon juice, sugar, golden beets, red onion, parsley, kosher salt, freshly ground black pepper, canola oil, mustard, walnut halves, blue cheese

Taken from www.myrecipes.com/recipe/speedy-apple-beet-salad (may not work)