Apple Beet salad
Apples, beets and walnuts tossed together create this salad of harvest celebration.
1 cup apple juice
3 tablespoons canola oil
1 teaspoon Dijon mustard
A dash of apple cider vinegar
A grinding of cracked black pepper
A pinch of coarse salt
Roasted yellow beets
3-4 yellow beets, well-washed & trimmed
Fine sea salt
Carefully wash beets. Trim off the tops and bottoms. In a large…, place one layer of aluminum foil and one piece of parchment over the foil. Place beets in the center. Add a generous drizzle of olive oil, sprinkle with sea salt and a splash of tap water. Cover with one layer of parchment and top that with one layer of foil. Wrap edges tightly to make a sealed package. Place in 300 degree oven and roast until fork tender.
(1 1/2 hours depending on the size of your beets)
Make dressing: Whisk together apple juice, canola oil, mustard, apple cider. Season with salt and pepper to taste. Set aside.
Peel beets and slice into rounds. Set aside
Cut apple into slices.
Toss beet and apple slices with dressing, coating well. Add walnuts and parsley
Leave a comment
- Stephen from Marylard on Roasted Sweet Potato and Black Bean Soup /top with Fried Plantain Sticks
- Treysur on Linguini w/ Rose sauce
- laurie on Edamame Dip
- Tweets that mention Celery Root and Roasted Apple Veloute « Vegandlishes -- Topsy.com on Celery Root and Roasted Apple Veloute
- Melinda on Sweet Potato Pie w/ Three-Nut Topping