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.
- Recipe courtesu of Joseph Erdos