Beet Salad with Apple and mint
LCBO Food and Drink – 2011 Holiday issue
3 lbs (1.5 kg) medium beets
2 large apples
2 tbsp (30 mL) apple cider vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) lightly packed fresh mint leaves, coarsely chopped
1. Place unpeeled beets in a large pot; cover with water. Partially cover pot and place over high heat. When at a full boil, reduce heat so water gently bubbles. Boil 45 to 60 minutes or until beets are tender when pricked with a skewer. Leave in water in pan to cool until able to handle, about 30 minutes; then drain.
2. Peel beets; slice into bite-size pieces. Don’t bother peeling apples, just core and coarsely julienne.
3. Stir vinegar with mustard, garlic, salt and pepper in a large bowl until combined. Stir in olive oil; then mix in apples until well coated. Add beets and gently stir. (Salad can be covered and refrigerated for a day.)
4. When ready to serve, fold chopped mint into salad. Garnish with additional mint sprigs.
Serves 8
LCBO Food and Drink – 2011 Holiday issue
3 lbs (1.5 kg) medium beets
2 large apples
2 tbsp (30 mL) apple cider vinegar
1/2 tsp (2 mL) Dijon mustard
1 clove garlic, minced
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (60 mL) olive oil
1/4 cup (60 mL) lightly packed fresh mint leaves, coarsely chopped
1. Place unpeeled beets in a large pot; cover with water. Partially cover pot and place over high heat. When at a full boil, reduce heat so water gently bubbles. Boil 45 to 60 minutes or until beets are tender when pricked with a skewer. Leave in water in pan to cool until able to handle, about 30 minutes; then drain.
2. Peel beets; slice into bite-size pieces. Don’t bother peeling apples, just core and coarsely julienne.
3. Stir vinegar with mustard, garlic, salt and pepper in a large bowl until combined. Stir in olive oil; then mix in apples until well coated. Add beets and gently stir. (Salad can be covered and refrigerated for a day.)
4. When ready to serve, fold chopped mint into salad. Garnish with additional mint sprigs.
Serves 8
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