Beet Bean And Apple Salad Recipes

BEET AND APPLE SALAD

Steps:

• Toss the apple, celery and shallots in a bowl with the lemon juice.
• Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

BEET & WHITE BEAN SALAD

Steps:

• Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
• Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
• To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

SHREDDED BEET AND APPLE SALAD

Steps:

• Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
• With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
• Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.

BEET AND APPLE SALAD

Steps:

• Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
• For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
• To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
• ROASTED BABY BEETS AND Sauteed BEET GREENS
• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.