Green Apple And Beet Salad Food

GREEN APPLE AND BEET SALAD

Steps:

• Preheat oven to 425 degrees F. Trim greens from beets and set aside. Set scrubbed beets in a baking dish, fill with water to a 1/2-inch depth, cover tightly with foil, and bake for one hour, or until beets are very easily pierced with a fork. Carefully remove foil (steam plume will be very hot), and set aside to cool.
• While beets cook, slice shallot in half. Cut one of the halves into paper thin slices; mince the other half. Reserve sliced shallot for beets. To make vinaigrette, toss minced shallot with 2 tablespoons red wine vinegar, Dijon, and a generous pinch of sea salt. Whisk in honey and 6 tablespoons olive oil. Set aside.
• In a small bowl, toss chèvre crumbles with 2 tablespoons minced parsley.
• When beets are cool enough to handle, slice tops off and use fingertips to remove peel under cold running water. Slice beets into 3/4-inch thick wedges. In a small mixing bowl, toss warm beets with 2 tablespoons red wine vinegar, sliced shallot, a generous pinch sea salt, and several twists of fresh ground pepper. Set in fridge 20 minutes.
• Tear reserved beet greens into bite-sized pieces. If stems are too fibrous, discard. Toss beet greens with spinach in a big salad bowl. Drizzle with prepared vinaigrette and add sea salt to taste. Layer in apples and goat cheese. Just before serving, drain marinating liquid from beets. Layer beets on top of the salad, drizzle with a bit more vinaigrette, add a few twists of pepper, and garnish with orange slices and remaining two tablespoons parsley. Serve right away.

GREEN APPLE AND BEET SALAD

Steps:

• Wash, quarter and core the apple. Slice thinly.
• Mix beet and apple slices.
• Add vinaigrette; toss to coat.

SHREDDED BEET AND APPLE SALAD

Steps:

• Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
• With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
• Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.

BEET AND APPLE SALAD

Steps:

• Toss the apple, celery and shallots in a bowl with the lemon juice.
• Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY

Steps:

• Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
• Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
• Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
• Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

BEET AND APPLE SALAD

Steps:

• 1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.
• 2. Rinse and drain beets.
• 3. Cut apple into slices.
• 4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.

BEET, ORANGE AND APPLE SALAD

Steps:

• Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
• Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
• Trim and peel off skins; cut into 8 wedges.
• Peel and section orange. In a bowl, combine orange sections, beets and apples.
• Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
• Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

APPLE, BEET AND WALNUT SALAD

Steps:

• Wash but do not trim the beets.
• Boil them until tender and remove them to cold water.
• (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
• Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
• Core and chop the apples.
• Wash, dry, and tear up the lettuce.
• Arrange it on plates with the apples, beets and nuts over it.
• Drizzle the dressing over the salads.