Recipes

Go Back

Carla's Raw Beet Salad

Wednesday, October 21, 2015


Courtesy of:  Carla Owens


Ingredients
4 large beets, peeled
1 crisp apple, washed and unpeeled
1 bulb of fennel
2 bunches scallions, cleaned then thinly sliced
Juice of 1 lemon
2 T apple cider vinegar
3 T orange juice plus 2 tsp grated rind
4 T olive or walnut oil
1/2 tsp Dijon mustard
1 T maple syrup
salt and pepper to taste
2 T fresh mint leaves, chopped or sliced fine
1 T fresh parsley, chopped
Toasted walnuts, optional garnish 
Crumbled feta or chevre, optional garnish 



Directions
Using a Japanese mandoline (or sharp knife), thinly slice beets and apple.  Working in batches, hold slices in small stacks and cut entire pile into thin julienne.  You should end up with a big mound of matchstick pieces that you can place in a large bowl.

Trim the stalks off the fennel so you are left with a round bulb.  Slice the top half of the bulb very thinly into rings.  Add fennel to bowl.  (Remaining fennel bulb and stem can be saved for another use.)

Add all remaining ingredients to this (except garnish) and toss.  Adjust seasoning to taste.  Depending on your preference for sweetness or acidity, you can add more or less maple syrup, vinegar, or oil.  If you choose, you may add crumbled feta or goat cheese as a garnish.

Yields 8 side dish servings. 

Go Back


Go Back


Tags

Squash cilantro autumn cucumber crisp bacon sweet vegetable carrots tomato cake pasta bloody mary vegetarian chocolate chilies pickled Red Onion arugula walnut oil pancake melon Salad pesto cornmeal fritter bell pepper Drinks baguette flank steak strawberry pears celery hearts beer casserole radishes carrot tops fritters hickory bosc tenderloin white beans dilly parmigiano cointreau chorizo latkes gruyere chili swiss jack yellow onion sesame Cranberry Beans vanilla wafers Greens frittata buttermilk curry peppers nectarine ramps fondue tart sandwiches Farmers' Market sauce pineapple mushrooms wheat flour green beans prosciutto buckwheat beef bruschetta tostadas bread pudding Spread strawberries butter parmesan muffins fennel seeds pudding brown sugar bayeldi stuffing olives roasted crepes lettuce artichoke almonds bbq Vegan mushroom maple creme couscous shrunken heads flank jam Eggplant shiitake sour cream reggiano fraiche polenta cauliflower potatoes kirsch gouda coeur a la creme Spinach Shitake Mushrooms shallots watercress Kale plum tomatoes syrup maple syrup Leek panzanella yogurt mint currants coconut milk basil Side pie plums gazpacho gorgonzola shitake caesar snow peas Bread paste wasabi collins zucchini apples turnips Jerusalem artichoke absinthe gin Salsa tuscan cantaloupe coeur spelt imam fennel bulb tomatoe thai anchovy mustard greens Dressing sausage steak oats pine nuts celeriac goat Cheese Tomatillos beets bulgar wheat spring turnip radish remoulade sandwich Rice wine vinegar habanero garlic baby bok choy pumpkin capers verde Swiss Chard bean cheese shelling rouille tortillas lemon grass scapes anise leeks chimmichurri Corn plum jack cheese hazelnuts Poblano Chili pork walnuts kohlrabi Tomatoes green pepper biscuits celebration knots pepper Apple tomato corn pie barley daisy coriander dijon carrot fronds pecans Potato kluski scallions onion sherry eggs dill peach cockaigne Cider Butternut chicken carrot top sweet potato gratin beet greens blueberry rhubarb egg noodles chimichurri fennel beet spiced winter squash almond milk berry asparagus celery root chipotle poblano sour conserve cranberry meatballs okra sunchokes peas chives compote vinaigrette egg Recipes Soup onions cream bulgar tomato juice pecan feta chiles cream cheese blue cheese slaw bok choy kalamata chicken dinner salad Chevre honey heavy whipping cream strata Beans pork chop wrap chili peppers