Beet Salad with Arugula
Montgomery, Linda
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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Beet and Apple Salad 

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Basket Of Green Apples
Colvin
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Beet and Apple Salad

6 medium beets (about 2 pounds)
1/3 cup extra-virgin olive oil
1/3 cup white wine vinegar
2 teaspoons grated orange zest
1/4 cup freshly squeezed orange juice
2 scallions, sliced
2 tablespoons snipped fresh mint
2 teaspoons honey
4 cups torn Romaine lettuce
2 medium Granny Smith apples, coarsely chopped

Preheat oven to 400 degrees F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets until they can be handled easily, and peel them.  Cut the beets into thin strips.
Meanwhile, for the vinaigrette, combine oil, vinegar, orange zest, orange juice, green onion, mint and honey in a small bowl and whisk briskly until emulsified.
Combine the beet strips and half of the vinaigrette in a mixing bowl. Cover and refrigerate the beet mixture and the remaining dressing for at least 2
hours or up to 24 hours.
To serve, combine the torn Romaine and chopped apple in a large salad bowl. Toss this mixture with the remaining vinaigrette. Using a slotted spoon, distribute the beet mixture over the Romaine and apples.  Makes 8 servings.
 

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