Roasted Beet & Apple Salad
Print recipeIngredients
- 6 Medium Beets (about 3 lbs)
- 2 Royal Gala Apples (or similar sweet crisp apple)
- 2 tablespoons Apple cider vinegar
- 1 clove finely chopped garlic
- 1/2 teaspoon dijon mustard
- 1/4 cup extra virgin olive oil
- salt & pepper to taste
Note
This is a really easy recipe that I adapted from a LCBO holiday edition. It goes great with a rich dish like scalloped potatoes as it is light and fresh tasting.
Directions
| Step 1 | |
| Start by roasting the beets. Preheat the oven to 350 degrees. Cut off the green leaves attached to the beets and scrub with water to ensure they are clean. | |
| Step 2 | |
| Next you need to prep the beets for cooking. They need to be really well wrapped to steam them but also to prevent them from staining cookware. Place a full sheet of foil on a cookie sheet. Place another sheet of foil on top that is generous enough to fully wrap all of your beets. Line up the beets in the center of the foil and fold over like an envelope so that the beets are completely wrapped. Place a final piece of foil on top and place into the oven. | |
| Step 3 | |
| If the beets are a pretty good size they will take about 1 1/2 to 2 hours. You will want to check to see that when you insert an fork into them that it goes in very easily. Once they are cooked, remove them from the oven and let them cool down. You can then remove the foil and let them cool further before you peel them. | |
| Step 4 | |
| Once the beets are cool enough to handle you can easily peel off the rough skin and discard. You may want to wear disposable latex gloves for this part as they may stain your hands. Usually the skin will come off with just your hands but you can also use a small paring knife to get any rough bits. When all the beets are peeled cut them into bit size pieces and place into a bowl large enough to add in the apples. | |
| Step 5 | |
| Combine the vinegar, dijon, garlic and olive oil into a bowl and mix well. Season with salt and pepper as desired. | |
| Step 6 | |
| Slice the apples into jullian strips removing the core. You can leave the skin on if you like. Toss the apples into the oil mixture until well coated. Then pour the apple mixture into the beets, stir and then let sit for about an hour to absorb the oil mixture. You can refrigerate or leave at room temperature before serving. | |
