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

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