Bauman College Programs

Author Topic: beet apple mint salad  (Read 2631 times)

Offline Kasey

  • Alumni
  • ***
  • Posts: 9
beet apple mint salad
« on: January 01, 2008, 05:39:56 PM »
It doesn't get much better than fresh mint and raw beets....

1/2    cup pecans, halves
1/4    cup maple syrup
1    raw beet, peeled, coarsely, grated
1    fuji apple    (or any other hard apple), thinly sliced
1    fennel bulb, trimmed, grated
1/2    cup fresh mint, stem removed, chopped
1/4    teaspoon salt
1/4    teaspoon fresh ground black pepper
3    tablespoons olive oil
1    tablespoon balsamic vinegar
4    ounces Stilton cheese, crumbled

Preheat oven to 350F.
Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts.
Drizzle oil over vinegar, salt and pepper, whisking to emulsify.
On a large plate, arrange thin slices of apple.  Layer beets on top, then add grated fennel.  Sprinkle with mint and pecans, then drizzle with dressing.  Finish with a light sprinkle of cheese.

Offline Lydia

  • Alumni
  • ***
  • Posts: 5
Re: beet apple mint salad
« Reply #1 on: January 03, 2008, 07:44:54 PM »
Thank you for giving me something to try with the huge bag of beets sitting in my fridge - this salad sounds just wonderful!
Natural Chef
Mindful Meals

Offline DianeR

  • Alumni
  • ***
  • Posts: 9
Re: beet apple mint salad
« Reply #2 on: January 07, 2008, 03:03:30 PM »
Here's another beet salad -- this one with cooked beets. The recipe is from Deborah Madison's Vegetarian Cooking for Everyone.

Beets with Lemon, Cilantro, and Mint

1 1/2 pounds beets, cooked and peeled
Finely grated zest of 1 lemon plus 2 tablespoons juice
2 tablespoons finely diced red onion
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 tablespoon chopped mint
1/2 teaspoon ground coriander
Salt and freshly milled pepper
6 tablespoons extra virgin olive oil
4 handfuls salad greens, such as spinach, frisee, and/or red-leaf lettuce
1/4 cup oil-cured black olives

Cut the beats into quarters or sixths. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste, and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve.

Serves 4 to 6.