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

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