Roasted Beet and Green Apple Salad with Honey Mustard Dressing

• 4-6 baby beets (yellow, red, or candy striped)
• 2 tablespoons honey
• 1/3 cup sherry or white vinegar
• 1/2 cup good olive oil
• 2 Tablespoons stone ground mustard
• 1 Granny Smith apple
• 8 cups salad greens such as Mache or Bibb
• 1/4 cup chopped pistachios

Preheat oven to 375°F. Wash and pat dry the beets, then wrap in aluminum foil very well (sometimes I double wrap to avoid any steam to come out). Place in a baking dish and roast for 45 to 50 minutes, until tender when pricked with a fork. Cool to room temperature, then slip off the skins with your fingers and slice the beets (take proper precautions as beet juice stains easily).
Make the honey mustard dressing by mixing together the honey, vinegar and mustard then slowly whisk in the olive oil until ingredients emulsified. Season with kosher salt and cracked pepper. Thinly slice the apple.
To serve, place salad greens on a bowl or plate. Top with beets, apples, dressing, and chopped pistachios.
Yields: 4 servings
Photo: Stef Schwalb


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