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Vivian Howard prepares a beet-apple-blue cheese salad.

Chef Vivian Howard was in town earlier this month at Southern Season in Mount Pleasant, where she did a cooking demo and a meet-and-greet with fans. Howard is the star of the PBS series “A Chef’s Life” and owner of two North Carolina restaurants, the Chef & the Farmer and the Boiler Room Oyster Bar. Last fall, she entered into a partnership with Southern Season in a co-branded product line that also includes gift collections. Howard, who lived in Charleston one summer during college, agreed to do a couple of videos for The Post and Courier while she was visiting.

Serves 4


2 cups roasted beets, peeled and cut into 1-inch dice

2 cups Fuji or Honey Crisp Apple, cut into 1-inch dice

2 tablespoons picked parsley

2 to 3 tablespoons lemon juice

2 tablespoons orange juice

Zest of 1/2 orange

1/2 teaspoon salt

1/3 cup crumbled, high-quality blue cheese

2 tablespoons picked mint

2 to 3 tablespoons nice olive oil

1/2 + 2 tablespoons Spicy Pecan and Pumpkin Seed Crumble (see cook’s note)


Cook’s note: The crumble is a snack mix developed by Howard and available at Southern Season. It includes oats, pecans, pumpkin seeds, peanuts, eggs, honey, sugar, cayenne, fennel, Worcestershire, sunflower oil and salt.

Combine the beets, apple, parsley, citrus juices, zest and salt in a medium bowl. Stir everything up to combine well. Let this sit for a minimum of 10 minutes and up to 30. Just before serving, toss the beet mix with the blue cheese, mint and olive oil. Portion into bowls and finish with as much crumble as you see fit.