Beet and Green Apple Salad

Serves 6 to 8

Apples and Beets??? Why? Well, one of our gourmet club meetings had the theme of “apples” and Kelley and I were in charge of the salad. Sure, I could have resorted to the Waldorf, but that would be too obvious. I found this recipe online. I love beets and had to try this out. My challenge is for Scott Quimby to try this. The salad was well-received by all in the club.

ingredients

5 to 6 medium to large beets (about 1 1/2 pounds)
1/2 small red onion, chopped
2 tart green apples, cut in halves, cored and thinly sliced (unpeeled)
Dressing:
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon horseradish
1 1/2 teaspoons red wine vinegar
1/4 teaspoon celery seed
2 tablespoons vegetable oil
2 tablespoons olive oil
1/4 teaspoon salt
freshly ground pepper to taste
Garnish:
1/3 cup chopped green onions
2 tablespoons chopped fresh dill

directions

Wash beets, but do not peel. Place in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook until tender when pierced with a sharp knife. Cool, peel, and cut in half, then slice halves into thin slices. Place beets in a salad bowl with onion and apple slices. Combine dressing ingredients and toss with salad. Garnish with scallions and dill, and serve.

Source: Scott Hettig