2 hours ago
Wednesday, June 25, 2014
Who knew there would be yet another beet salad to try?
Martha Stewart has a cool website with recipes using every vegetable in the universe, categorized by the seasons.
I thought I had tried beets every which way! But never thought to pair them with apples.
This salad can be eaten any season.
I used chioggia (pronounced KEE-OH-jee-AH....say it fast), also known as candy striped beets, and baby golden beets.
I roasted them for another recipe and had some leftover, so this salad was on deck.
The honey lemon dressing was perfect w/ the tart, crisp green apple slices paired w/ the creaminess of a nice chevre (goat cheese).
Feel free to add any sprouts or greens for the center, I used pea shoots, because I found them and they were perfect in the salad.
Beet Salad w/ Goat Cheese & Apples (adapted from Martha):
8 baby beets (mixed colors), roasted
1 green apple, leave skin on, sliced thin
2 tbsp honey
3 tbsp good olive oil
4 oz. of chevre (goat cheese)
sprouts or micro-greens for the top
Roast the beets in a 400F oven for 1 hour, covered in foil.
When cool enough to handle, peel off the skins and slice into thin rounds or quarters (I did both).
Slice the apple and immediately add to a bowl with a tablespoon of fresh lemon juice, so the slices don't turn brown.
Make the dressing using the rest of the lemon juice from the lemon, the honey, olive oil and sea salt.
Plate the sliced beets with the apple pieces and dot with goat cheese.
Place the micro-greens in the center of the plate and drizzle with some of the dressing.
I could eat this healthy salad everyday.
Pretty enough for company too. :)