- Make the dressing first.
- Place all the ingredients in a jam jar, screw on the lid and shake until emulsified.
- Set aside.
- Trim and peel the beetroot.
- Cut into quarters and slice them thinly into a bowl.
- Wash the apple with care to remove wax and other preservatives.
- Then polish it with a clean dishtowel.
- Next quarter the apple, removing the cores.
- Slice them thinly and add to the bowl with the beetroot.
- Add the toasted pecans and dressing and toss together.
- Arrange the salad on individual plates and finish with a grinding of pepper.
APPLE AND BEETROOT SALAD
According to Hugh Fearnley-Whittingstall, this makes a perfect autumn meal with crusty bread and some nutty cheese crumbs. In my opinion it is best when the beets are still small, juicy and tender with a fine, smooth texture. I used baby beets and a nice red apple which I agree is not so easy to find in June, but is easily attainable toward the end of summer. One way or another one of the key ingredients will not be at its optimum, so to a degree we are both right. Still I would rather eat a slightly older apple than tough beets.
The recipe was adapted from Hugh's Three Good Things. I would not have thought of pairing apples and beets, because beet juice stains everything. As it turns out apple slices actually look more luscious and inviting with a bit of beet juice on them. I just made a large batch of caramelized almonds the day before and used those roughly chopped instead of the toasted pecans. I cannot comment on the dressing; we often enjoy salads au naturel. Jimre and I had it as a salad with our dinner, but it was so good, I finished off the leftovers. Indeed this could have been my supper.
2 small to medium beetroots
1 medium crisp red apple
1/2 cup pecan nuts or walnuts, lightly toasted [I used candied almonds]
For the dressing:
1 Tbsp cider vinegar
3 Tbsp extra virgin rapeseed or olive oil
1/2 tsp French mustard
1 pinch of sugar
salt and freshly ground black pepper
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- QUICK DOUGHNUT HOLES
- APPLE WALNUT SLICE - ALMÁS DIÓS PITE
- CHOCOLATE SUGAR COOKIES
- CHERRY CRUMBLE PIE BARS
- STRAWBERRY BARS - EPRES PITE
- CHOCOLATE CHIP GRANOLA BARS
- STUFFED PORK LOIN
- BEETROOT FETA AND WALNUT SALAD
- FLAKY ALMOND SQUARES
- STUFFED MUSHROOMS
- RED WINE RICE WITH DUCK
- GANACHE SANDWICH COOKIES
- EASY CHERRY DANISHES
- YO 5 MINUTE SUPPER
- STUFFED WILD SALMON
- CHERRY KUCHEN BARS
- DILLED SPAGHETTI SQUASH WITH SOUR CREAM - KAPROS T...
- PASTA WITH TOMATOES AND SPINACH
- HOMEMADE CHERRY PIE FILLING
- LEMON FETA ROASTED POTATOES
- COCONUT CAKE
- BAKED BEANS
- PASTA WITH PEAS - ZÖLDBORSÓS TÉSZTA
- FRESH CHERRY SAUCE
- WILTED BEET GREENS
- APPLE AND BEETROOT SALAD
- CHERRY STRUDEL - CSERESZNYÉS RÉTES
- ▼ July (27)
- ► 2013 (106)
- ► 2012 (290)
- ► 2011 (179)
- ► 2010 (203)