Friday, January 28, 2011

Beet and Apple Salad

I have been stockpiling beets from my CSA for several weeks. When Dave told me some friends were staying for dinner tonight...and they brought sausage and steaks, I knew a beet salad would offer a nice balance. I prepared the beets in the afternoon so the salad would come together quickly. I used one Granny Smith apple, but you can use whatever you have on hand. The apples turn a nice shade of pink, which makes for a great presentation. Enjoy this great seasonal salad! I've included the ingredients for a family-style meat serving as well.

Adapted from

Serves 6 but easily scaleable.

1 Granny Smith apple, cored, halved, and thinly sliced lengthwise
1 large bunch baby beets (3 cups julienned)
4 celery stalks, thinly sliced
1 shallot, minced
1 lemon, juiced
1 tsp apple cider vinegar
3 Tbsp walnuts, chopped
3 Tbsp extra virgin olive oil
sea salt
freshly ground black pepper
1 large bunch salad greens
6 nitrate-free, natural sausages
6 serving of your favorite steak (flank, ribeye, etc.)

  1. Place lemon juice in a medium bowl. Add apples, celery, and shallot to the bowl and toss to coat.
  2. Place beets in a medium sauce pan and just cover with water. Bring water to a boil and cook beets until they are fork tender, about 30 minutes. Cool beats in cold water. Remove skin by placing each beet in a paper towel and then rubbing the skin off. Slice beets into matchsticks and add beets and walnuts to the bowl. Toss gently to combine.
  3. Combine vinegar, olive oil, salt, and pepper (to taste). Pour over vegetables and toss gently to coat. Let stand 10 minutes.
  4. Place salad greens down the center of a large serving platter. Spoon beet and apple mixture on top. 
  5. While preparing salad, preheat grill to medium high. Cook sausages and steak(s) until they reach your desired level of doneness. Remove the steaks and let rest for 5-10 minutes. Slice thin and arrange sausages and steak on a platter. Serve steak and salad family style.

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