Sweet beets, tart apples and crunchy walnuts team up in this crisp fall salad. Red beets turn the apples bright pink and make for a stunning presentation. Serves 4.
2 large beets, steamed until tender
2 apples, green or red, sweet or tart
juice of 1/2 lemon
1/4 cup Honey Vinaigrette (see recipe below)
2 tablespoons toasted, chopped walnuts (optional)
Tip for peeling beets: With a paper towel in each hand, rub the skin off each beet. The paper towels keep your hands from turning bright red (if you’re peeling red beets) and do a beautiful job of taking off the skin while maintaining the contour of the beet.
To toast nuts: Preheat the oven to 350 ºF. Spread the nuts in a single layer on a small baking sheet. Toast the nuts in the oven for 5 or 6 minutes or until they are fragrant.
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon honey
salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil