Roasted Beet and Apple Salad with Champagne Vinaigrette

Stepping It Up a Beet

by Dara Schwartz on November 22, 2011

Thanksgiving Table, Side Two: Roasted Beet and Apple Salad
Texture is a unique attribute that you can create in any dish. Finding that perfect balance in every bite can really take it up a notch. In this Thanksgiving salad, I’ve combined tender, roasted red and golden beets with crisp, tart apples to build a lovely harmony of texture, while creating a vibrant, visual appeal.

This is a great salad to kick off your Thanksgiving meal—Not only is it light and airy, it will be your colorful side centerpiece.

Keep those taste buds dancing,

Roasted Beet and Apple Salad with Champagne Vinaigrette and Shaved White Cheddar
Serves 8

2 red beets
2 yellow beets
2 tart apples (Granny Smith or Ida apples)
1 teaspoon chopped tarragon
Finely shaved white cheddar cheese
Olive oil

1 tablespoon dijon mustard
3 tablespoons champagne vinegar (you can also use white wine vinegar or white balsamic vinegar)
Juice of half a lemon
1/2 cup olive oil
2 tablespoons minced shallots

1. Preheat oven to 400 degrees F.

2. Peel yellow and red beets. Slice them into small cubes. Toss yellow beet cubes with olive oil, enough to coat, and sprinkle with a pinch of salt. Spread the yellow beats on half of a sheet pan. Repeat with the red beets and lay them on the other side of the sheet pan. Always work with the yellow beets first to ensure that the red beets do not bleed onto the yellow beets. Roast beets for about 20 minutes until tender.

3. While the beets are roasting, prepare the dressing. Whisk minced shallot, mustard, lemon juice and champagne vinegar into a bowl. While whisking, slowly add 1/2 cup olive oil to create a temporary emulsion.

4. When the beets are finished roasting, remove from oven and set aside to cool. Peel and chop apples into small cubes.

5. In a bowl, mix together apples, tarragon, yellow beets and enough vinaigrette to coat.

Using your right hand, take a handful of yellow beet and apple mixture and place in a small mound onto the plate. Use your left hand to place the red cubed beets on top of the mound to create a second layer. Keep alternating until you have a nice mound. Sprinkle the white cheddar shavings and top with microgreens. Serve!

Sharpen Those Skills: When it comes to beets, there’s only one way to cook them —roast them. Roasting beets brings out their lovely, earthy sweetness.

Veggie Friendly: You got it, it’s perfect as is.

Chef’s Playlist: Joshua Bell & Edgar Meyer, Short Trip Home (a continuation of Thanksgiving Table Series.)

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