Author Notes
This salad is all about opposites: hot and cold, red and green, tender and crunchy. I love contrast, and I like making salads exciting. —laramossler
Ingredients
- For the Salad:
-
6
medium-sized red beets
-
4 tablespoons
extra virgin olive oil
-
1/4 teaspoon
kosher salt
-
3 sprigs
fresh thyme, crushed to release flavor
-
Pinch
freshly cracked pepper
-
2
small Granny Smith apples, peel on (1/2 inch rounds or wedges)
- For the Vinaigrette:
-
1/4 cup
extra virgin olive oil
-
2
shallots, finely diced
-
1/8 cup
fresh lemon juice (or the juice of one lemon)
-
1/4 teaspoon
kosher salt
-
zest
of 1/2 of an orange
-
1/8 teaspoon
pepper
Directions
-
Preheat the oven to 350 degrees.
-
Peel the beets and slice the beets into 1/2 inch thick rounds, or in wedges. In a medium bowl, toss the beets with olive oil, salt, thyme, and pepper. Place on a baking sheet lined with parchment paper and roast until tender and slightly caramelized, about 20-25 minutes.
-
In the meantime, whisk together olive oil, shallots, lemon juice, salt, zest, and pepper. Toss prepped apples into the vinaigrette so they do not brown.
-
Let the beets slightly cool and toss the beets with apples and dressing. Serve and enjoy!
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