Tuesday, July 27, 2010

Beet and Apple Salad

My friend Theo sent us this great beet salad recipe.  It's pretty and delicious.

The peel of the Granny Smith apples shines through as a bright fluorescent green amongst the various shades of pink and red.  Mother Nature beats Crayola every time!

Beet & Apple Salad

3-4 beets 
2 apples (Granny Smith apples give the most crunch and the green peel looks amazing.)
1 tbsp fresh dill

Vinaigrette Ingredients
1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp grainy Dijon mustard
1 tbsp honey 
1 clove garlic, minced
salt and pepper as desired
1 tsp caraway seed, crushed (optional) 

Cook beets in boiling, salted water until tender. Peel and dice.
Wash, core and dice apples.  DO NOT peel.
In large bowl, whisk together oil, vinegar, mustard, garlic, honey, dill and spices.
Toss with beets and apples.
Serves 4

Theo's Notes: 
The caraway seed is my own addition; I love that German flavour it gives to the beets. This recipe is originally from Foodland Ontario.


Cathy said...

I made this salad today. So great! My husband liked it too. Thanks for sharing.

Getty Stewart said...

Glad you liked it. Thanks for the feedback, it's great to hear what others think.

Cathy said...

Thanks! I love your blog. I have found it very helpful as I am a fairly new vegetable gardener. I garden in the Edmonton area, so perhaps our climates are similar. I love the vegetables and fruit that we grow ourselves. Also, I've just subscribed to your blog.

Getty Stewart said...

I'm sure our growing conditions are fairly similar. Thanks for subscribing and good luck with your gardening.