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Beet, apple and walnut salad in a tart vinnaigrette.
Roasted beetroot salad with apples and walnuts
Too many people say they don’t like beets… and if you are one of these people, I have to tell you that you're wrong. You actually do like beets; you just haven't had them prepared correctly yet!
OK, I know that's a bit presumptuous on my part, but really, how could anyone fail to love the sweet nutty taste of a roasted beet contrasted in a tart vinaigrette with some crunchy walnuts and apple slices…it's impossible!
If you don’t like beets, you're probably more familiar with the institutional variety, and an unappealing mushy texture which perfectly matches the insipid color of too long boiled beets. Try this recipe, just try it once, and come back from the dark side of beet hating.
Beets have an astonishing hue, and by roasting these root vegetables, you don't let all that vibrancy escape. Simply roast at 425 for 45 minutes to an hour, depending on the size, and they're done when a fork pierces through to the center easily.
You may want to consider gloves as you peel and slice these, as the purple looks very pretty in a salad, but if you handle them with your bare hands you tend to end up looking a bit like an axe murderer.
Cut the top and bottom off of each beetroot, and the skin will slide of easily. At this point just cut into approximate julienned slices. Think big matchsticks.
Beetroot salad with apples and walnuts
1 lb beetroot, roasted and julienne
¼ cup of toasted walnuts
1 big apple or two smaller apples
Vinaigrette as needed
Peel a couple of apples, cut into thin wedges and mix with your cooked and sliced beets, add a scant quarter cup of walnuts or pecans, sliced a bit if whole, and dress with a vinaigrette. A red wine or balsamic based vinaigrette works very well, but any tart vinaigrette will do. Just make sure that the dressing is sour, to compliment the sweetness of the apples and beetroot.
An easy dressing is
¼ cup extra virgin olive oil
1 ½ Tbls of balsamic or red wine vinegar
Freshly cracked pepper
Dress with the salad with as much of the dressing is needed, and taste for salt and tartness. Add more vinegar or salt if you think it needs a bit more punching up.