Roasted Beet and Apple SaladPosted on June 19th, 2012 No comments
Since I have produced a post on roasting beets, a post on using said beets in needed. I had intended to try a beet risotto with black garlic, similar to the offering at MTG, but since the weather is going to be quite warm perhaps a nice cools crisp salad.
Crisp tart apples are counterpointed by sweet and smooth roasted beets with the creamy earthiness of a Stilton cheese.
The beet (Beta vulgaris) is a plant in the Chenopodiaceae family which is now included in Amaranthaceae family. It is best known in its numerous cultivated varieties, the most well known of which is the purple root vegetable known as the beetroot or garden beet. However, other cultivated varieties include the leaf vegetables chard and spinach beet, as well as the root vegetables sugar beet, which is important in the production of table sugar, and mangelwurzel, which is a fodder crop.
The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borsch, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption.
Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food of the American South. It is also common in Australia and New Zealand for pickled beetroot to be served on a hamburger.
Quan Meas Ingredient Comment 1 Lb Beets Roasted, Julianne 1 Lb Apples Tart, Peeled / Cored 1 Cup Stilton Cheese Crumbled 1 Ea Small Chopped Red Onion Diced 2 TSP Dijon Mustard Good Stuff, TO Taste 1 TSP EVOO Good Stuff 2 TSB Lemon Juice Fresh Squeezed with a bit of pulp and zest 1 TSP Dill 1/2 if using dried - to Taste Salt and Pepper -
- Grate apple into work bowl
- Drain excess moisture by squeezing in a tea towel
- Add the beets, onion, mustard, lemon juice, sugar, and dill.
- Toss until completely coated.
- Cover with plastic wrap and refrigerate at least 2-3 hours before serving. The salad will taste better if you keep overnight in the refrigerator.
- Plate ~ 1 Cup per seat and add a TSB of cheese to the center of the salad
Perhaps add some roasted / Sweet / Savory nuts as a texture compliment.