Beet & Apple Salad w/ Honey Cider Vinaigrette
In Colorado, “April showers brings May flowers” means next to nothing. They have been getting feet of snow then 80 degree weather this month! In NYC the saying is pretty accurate. Springtime in the city really does feel like spring. The trees here are so pretty with beautiful blooming flowers!
To celebrate spring I want to share the salad recipe from my final culmination dinner at school. The beets and apples are great cold or warm, so this salad is great for any spring day, rain or shine. Also, we all could probably use a nice healthy recipe to kick off the warm weather!
I love how all the trees here bloom with gorgeous flowers! How pretty are those?!
Beet & Apple Salad w/ Honey Cider Vinaigrette
Ingredients
- 2 red beets peeled and diced
- 2 golden beets peeled and diced
- 4 lemons halved
- 1 C olive oil
- 1/2 C agave nectar or honey
- 4 sprigs rosemary
- 8 sprigs thyme
- 1/2 bunch parsley
- 1 head garlic
- 2 shallots chopped
- S/P
- 2 gala apples
- 1/2 c cinnamon sugar
- 4 C arugula
- 1/2 C walnuts toasted
- 3/4 C chevre goat cheese
- 1/4 C cider vinegar
- 1 lemon
- 1 shallot
- 2 cloves garlic
- 1/4 C honey
- 1 sprig parsley
- 1 sprig thyme
- 1 sprig rosemary
- 3/4 C olive oil
- S/P to taste
Instructions
- Preheat the oven to 375F.
- Toss the beets (separately if you don't want the colors to bleed) with lemon halves, olive oil, agave, rosemary, thyme, parsley, garlic, shallots, salt and pepper and roast covered with tin foil until soft through (about 30-40 minutes).
- While beets are roasting, peel the apples and toss with cinnamon sugar. Roast until slightly soft (about 5-10 minutes).
- To prepare the dressing, blend cider vinegar, lemon juice, shallot, garlic, honey, parsley, thyme, rosemary. Emulsify with olive oil until desired acidity is reached. Season to taste.
- To serve, toss the arugula with dressing, place beets and apples on plate and top with arugula, toasted walnuts and goat cheese.
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A beautiful combination of colors. And I love that blossoming tree!