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

A Night at Nathan's
New York
by Hannah Netter

nathans.jpgMy boyfriend and I have next to no private time. Much to our chagrin we both are currently back in our parent's houses and our date nights generally consist of holing up in his childhood bedroom...

Read more...
The Hungry Nomad
Los Angeles
by Anna Harari

hungrynomad.jpgThree weeks into all night shoots in Chatsworth on a low-budget indie movie with the same caterer twice a day serving us burgers for “breakfast” every single day (not even I can eat a burger...

Read more...
In Praise of Waffles and Chapman College
Southern California
by Laraine Newman

bruxieLast Friday I took my daughter Hannah to tour Chapman College located only an hour south of Los Angeles, making it very convenient for her to bring me her laundry should she get in.  Chapman is...

Read more...
Wolf in Sheep’s Clothing
Los Angeles
by Fredrica Duke

wolfsheeptableWhen I first met my husband, I told him that I’m part Native American. I’m also half Jewish. This is when he said to me, “You don’t live on a reservation…you make them.”

I’m sorry, but you will...

Read more...