Beet and Apple Salad

by autumn on January 19, 2011

I’ve never really been into magazines—well, except for that whole intern-at-Conde-Nast-maybe-I’ll-work-at-one? phase (BULLET DODGED). I am too cheap to buy them, yet they always seem to find their way into my life. In college, my long-distance friend would mail me her already-read lady mags, complete with sassy marginalia. I am currently receiving a subscription of Time Out New York, which I did not pay for. In the case of January’s Food & Wine, I swiped it from first class while exiting an aircraft because SOMEONE ABANDONED IT THERE.

Do you know The Bitten Word? It’s Clay and Zach’s fantastic blog where they make the stuff from food magazines that you totally intend on making, but (let’s be honest) will never actually make. Turns out, they made this Beet and Apple Salad from the January Food & Wine too and loved it as much as I did.

For the sake of frugality and simplicity, I pared down the recipe a bit. Check out their post for the recipe as it appears in the magazine. If you’re like me and are always trying to reign in the grocery spending, skip the pistachios. Same goes for the dijon mustard. I didn’t have it and didn’t buy it. What I did buy specifically to make this salad—the ingredient you cannot skip—is the horseradish. You can go light on it, I certainly did, but you definitely need it. It brings the party.

Beet & Apple Salad
Adapted from Food & Wine. I distilled this recipe down to what I felt like were its essential elements, but do take a look at the original and go big, if you’re feeling fancy.

4 medium beets
1 granny smith apple
2 T apple cider vinegar
2 T olive oil + some for drizzling
1 1/2 t prepared horseradish, or more to taste (with this amount, it’s very mild)
salt and pepper to taste

1. Roast beets (whole, in foil, drizzled with olive oil) at 350 until they are tender. I am horrible at timing things in the oven, but I can say these take longer than you expect. Over an hour. Let cool. This can be done the day before.
2. In a large bowl, mix the vinegar, 2 T olive oil, and horseradish. Set aside.
3. Slip the skins from the beet and slice into wedges, from top to bottom.
4. Core the apple and slice it the same way, leaving the skin on.
5. Add the beets and apples to the dressing mixture and toss to combine.
6. Season with salt & pepper to taste.

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