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.
APPLE AND BEETROOT SALAD
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
- 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.
