Grilled Apples, Beets & Salemville® Reserve Extra-Aged Blue Cheese Cubes

Makes 4 servings.


  • 2 red beets
  • 2 golden beets
  • 2 Granny Smith apples, sliced
  • Olive oil
  • Salt and pepper, to taste
  • 6 oz. Salemville® Reserve Extra-Aged Amish Blue Cheese, crumbled
  • 1 head frisee, rinsed, ends trimmed and spun dry


Put cleaned whole red beets into a pot and cover with water. Put cleaned whole golden beets into a second pot and cover with water. Bring both pots to a simmer and cook until beets are fork tender, about 60 minutes. You may need to add extra water to keep the beets covered while they simmer. When complete, drain and set aside to cool.

When beets are cool enough to handle, peel and cut into 1” cubes. Slice a 1/8-inch piece off the top of each cube and reserve for plating.

Heat a charcoal or gas grill to medium. Toss apple slices in a bowl with 1 teaspoon of olive oil and sprinkle with salt and pepper. Lay slices of apple on hot grill until you see grill marks, about 3 to 4 minutes; remove from heat and set aside.

Evenly divide the red and golden beet cubes among 4 plates. Top each beet with one of the 1/8-inch pieces of the opposite color beet to create a checker board effect. Top the red beet pieces with a little crumble of Salemville® Reserve Extra-Aged Amish Blue Cheese.

Place the grilled apples on the plate and top with a few pieces of frisee. Garnish with crumbled blue cheese and a drizzle of olive oil.

Photo & recipe courtesy of Chef Eric LeVine