A crisp and absolutely beautiful salad that came to us from a wonderful young friend who cooks from the garden for twelve hungry organic farmers every day!
- 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 tsp Dijon mustard
- 1 tsp horseradish
- 1 1/2 tsp red wine vinegar
- 1/4 tsp celery seed
- 2 T vegetable oil
- 2 T olive oil
- 1/4 tsp salt freshly ground pepper to taste
Garnish:
- 1/3 cup chopped green onions
- 2 T chopped fresh dill
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.
Serves 6 to 8
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