This colorful apple and beet salad recipe is very easy to make. Use fresh beets if you can find them.
I cut the tops off and used those later in a stir-fry. No need to peel the beets before cooking. The skin will slide right off after they are cooked. If you've never worked with beets before, I've provided some information on how to boil beets after the recipe.
I couldn't find endive, so I used romaine lettuce instead. Next time I make this salad, I will try spinach leaves. I chopped the walnut halves a bit and added the nut along with a diced Granny Smith apple, celery, and scallions. The diced beets went into the bowl last.
The dressing was very tasty. I mixed all the ingredients in a canning jar, put the lid on, shook to blend, and let it sit in the refrigerator for an hour. I used fresh dill and a little bit of tarragon in my dressing. Right before serving, I shook the jar, poured the dressing over the salad, and then tossed gently.
This salad makes a perfect flavorful side dish or a lighter, stand-alone meal.
Apple and Beet Salad (found on page 79 of The Garden-Fresh Cookbook)
1 head endive, trimmed and separated
1 small head Boston lettuce
2 to 3 tender, inner celery stalks, diced
2 medium cooked beets, peeled and diced (see tip below)
1 large green apple, cored and diced
3/4 cup walnut halves
2 scallions, thinly sliced
3/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon-style mustard
garlic cloves, to taste
fresh or dried basil, dill, rosemary, and/or tarragon, to taste
salt and pepper, to taste
For salad: Wash and drain the endive and lettuce, then tear the lettuce into bite-size pieces. Combine all of the ingredients in a salad bowl.
For dressing: In a bowl or jar with a lid, combine the olive oil, lemon juice, and mustard. Finely crush or chop the garlic cloves and add to the bowl or jar. Add as much of as many herbs as desired. (Some herbs are stronger than others and will dominate the flavor.) Season with salt and pepper. Whisk or shake to blend.
A few minutes before serving, pour the dressing over the salad and toss to coat.
Makes 6 to 8 servings.
How to Boil Beets:
Select roots no larger than 2 inches in diameter and wash them thoroughly. Trim the leafy tops, leaving 1 to 2 inches of stem, but leave the root intact to reduce bleeding. Place the beets in a stain-resistant saucepan and add water to cover. Bring the water to a boil, reduce the heat, cover, and cook for 30 to 40 minutes, or until tender. Drain, then rinse in cold water. Slice off the stems and root end, then peel off the skin. Work on paper towels or similar material; beet juice may stain wood cutting boards, porous surfaces, fabrics, and skin.
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This recipe post is contributed by Mare-Anne Jarvela, Senior Research Editor of The Old Farmer's Almanac.