Apple-and-Beet Salad

Yield:

8 Servings

Nutritional Information

Calories 256
Fat 16 g
Satfat 4 g
Protein 4 g
Carbohydrate 28 g
Fiber 6 g
Cholesterol 13 mg
Sodium 474 mg

Ingredients

8 beets
3 small red onions, unpeeled
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
Black pepper
4 Granny Smith apples (1 1/2 lb.)
1 tablespoon fresh lemon juice
1/2 cup sour cream
12 curly red lettuce leaves, rinsed and dried
1/4 cup crumbled blue cheese or goat cheese
3/4 cup toasted pecan halves

Preparation

Preheat oven to 400°F. Trim beet greens, leaving a 1-inch piece of stem. Scrub beets and dry on paper towels. Sort by size and tightly wrap and seal large and small beets separately, along with onions, in two heavy-duty aluminum-foil packages. Place packets on a baking sheet. Roast until beets are tender when pierced with a fork, about 1 hour for small beets and 1 1/4 hours for large. Unwrap packages and let cool for about 15 minutes. Peel and trim beets and onions, halve crosswise and thinly slice. Transfer to a bowl.

Add vinegar, oil, 1 1/4 tsp. salt and a pinch of pepper to beet mixture and stir until blended. Refrigerate, tightly covered, until chilled, at least 2 hours and up to 1 day. Taste and adjust seasonings before serving.

At least 2 hours and up to 12 hours before serving, peel, core and cut apples into 1/4-inch slices. Cut each slice crosswise into 3 pieces. Transfer to a bowl, add lemon juice and toss to coat. Add sour cream, remaining 1/4 tsp. salt and a pinch of pepper and stir until blended. Cover and refrigerate apple mixture.

To serve, arrange lettuce leaves on a serving platter. Top with beet mixture and apple mixture separately. Sprinkle with cheese and pecans and serve.

Note:

March 2006