petrossian_fondue.jpg

petrossian_cake.jpg

Beet and Apple Salad

by Joseph Erdos
Print Email

beetsapplesalad.jpgI love mixing sweet and savory in a recipe. It's a flavor combination I enjoy.  In classic holiday recipes you'll find apples mixed into vegetable sides, or honey-roasted chicken, or pomegranates sprinkled on salads. This dish combines apples, honey, and pomegranates with earthy beets to create a salad that's perfect for the celebration of renewal.

A little bit of fruit adds vibrancy to many dishes. Here apples are a sweet and crunchy contrast to earthy roasted beets. Pomegranate seeds strewn over top add bursts of tartness. A honey-based apple cider vinaigrette ties everything together.

This salad would make a nice first course or side salad. It's refreshing and flavorful, opening the palate to a world in which sweet and savory work harmoniously together. 

 

Beet and Apple Salad with Honey Dressing and Pomegranate Seeds

for the roasted beets:
4 medium to large beets, greens discarded
olive oil
fine sea salt
freshly ground black pepper

for the dressing:
4 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper

for the salad:
1 Gravenstein apple, cored, sliced into thin wedges
1/3 cup pomegranate seeds
2 tablespoons coarsely chopped chervil leaves

Preheat oven to 375 degrees F.

On half of a large piece of foil, toss beets with a drizzling of olive oil. Season with salt and pepper. Fold over foil and crimp together edges to create a packet and seal tightly. Place on a rimmed baking sheet and roast until tender, about 45 to 55 minutes.

Let the beets cool until easy to handle. Peel by rubbing skins with a paper towel. Cut beets into thin wedges. Toss with a small drizzling of dressing and season with salt and pepper.

After slicing apple, immediately toss slices with a small drizzling of dressing to keep from browning.

In a large bowl, carefully toss together apples and beets. Divide among plates or transfer to a serving platter. Drizzle over with remaining dressing. Scatter over with pomegranate seeds. Garnish with chervil.

Yield: 4 to 6 servings.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food. 

Add comment


Security code
Refresh

Restaurant News

The Apalachicola Seafood Grill and The Piggly Wiggly
Florida
by Ann Nichols

floridagrill.jpg On the second day of our Florida trip, we dined at one of our favorite, always good, “coming home” restaurants in Apalachicola: The Apalachicola Seafood Grill. Located in the heart of “downtown”...

Read more...
New Shanghai Seems Like Old Times
Boston
by Kitty Kaufman

playmepianoThings we like about Chinatown: it's close, you can park on the street and there's always adventure. This is one of those days: not only do we park but there's a piano on the sidewalk under the...

Read more...
A Perfect Saturday in the Bay Area
San Francisco
by Rachel Parker

sanfranciscocablecars.jpg The trouble with San Francisco is that there are way too many fabulous places to eat. Regardless of how much over-eating a person chooses to do, enjoying more than 3 meals a day may be the...

Read more...
Hidden Treasures at Tacos Por Favor
Los Angeles
by David Latt

tacosporfavorextDriving on the freeway, looking at the streets and neighborhoods below, I often wonder what fabulous restaurants I'm missing. Tacos Por Favor is one of those places that I had heard about for...

Read more...