1 hour ago
Tuesday, December 9, 2014
We harvested the last of the beet crops at the Militant Community Garden.
It was the best beet year ever, and I have a bunch to last me thru the early winter months.
I loved this idea by making a beet relish and putting it on apple slices. It's like a deconstructed salad.
Saves carbs and makes a beautiful appetizer.
I ate the entire platter for lunch, because I was testing out the recipe.
I got the idea from Luminous Vegans, and they made a "cashew" cheese to spread on the apples, because vegans do not eat cheese, because it is made with rennet (lining of baby cow's stomach. ew).
I am not giving up cheese or any dairy for that matter, ever, so I used feta.
A spreadable cheese would be better (like goat cheese) because the beet relish will adhere to the cheese on the apples, as opposed to sliding off and being messy.
This is not only pretty, but so tasty. I loved it.
Beet Relish on Apple Slices:
2 red beets, roasted (you had better know how to roast beets by now!)
2 large Granny Smith apples, sliced 1/4" thick
1/4 cup toasted walnuts, chopped
1 tbsp honey
1 tbsp walnut oil
zest of an orange
tiny bit of shaved feta cheese, goat cheese or cashew cheese
mint leaves, cilantro or chives for garnish
Dice the cooled roasted beets into very fine dice.
Add in the honey, lemon juice and walnut oil. Season w/ a pinch of sea salt.
Slice the apples (keep skins on) and lay on a platter.
If you are using a spreadable cheese, then spread it on top of the apples. I used my cheese as a garnish, so did it last.
Place a small spoonful of the beet relish on top of the apple slice and garnish next w/ orange zest.....then the chopped walnuts. I added the shaved feta last.
Garnish with either tiny minced chives or tiny mint leaves.........serve right away.
Be healthy and enjoy!