Warm or Cold Golden Beet and Apple Salad
This salad can be eaten either cold or warm! The feta cheese melts over the beets, and it is delicious. You may wish to use a dairy-free cheese.
Serves: 4
Ingredients
4 golden/yellow beets, peeled and cut into quarters
½ cup chopped walnuts, lightly toasted
1 tablespoon organic maple syrup
⅓ cup crumbled feta cheese or grated dairy-free cheese
1 large tart apple, cut into bite-size pieces
¼ cup dried cranberries
¼ cup chopped celery (optional)
1 tablespoon organic extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh cracked pepper to taste
Preparation
1. Steam the quartered beets over hot water until they are fork tender, about 15 minutes.
2. While the beets are steaming, heat a small skillet over medium heat and add the chopped walnuts. Toast them lightly for about 1-3 minutes, stirring continually so they don’t burn, and then remove them from the heat. Drizzle the maple syrup over the nuts and stir well to coat. Place the nuts in a large salad bowl.
3. When the beets are fork tender, cool them slightly, chop them into bite-size pieces, and add them to the salad bowl. Add the feta cheese, apple, cranberries and celery and toss them together. If the beets are still warm, the cheese will likely melt a bit. This is a good thing!
4. In a small bowl (or jar), combine the olive oil, balsamic vinegar, Sea salt and fresh cracked pepper and whisk to fully incorporate (or shake vigorously). Pour the mixture over the salad ingredients and stir to blend the flavors together. If you want more dressing, double the recommended amounts.
This salad can be eaten either cold or warm! The feta cheese melts over the beets, and it is delicious. You may wish to use a dairy-free cheese.
Serves: 4
Ingredients
4 golden/yellow beets, peeled and cut into quarters
½ cup chopped walnuts, lightly toasted
1 tablespoon organic maple syrup
⅓ cup crumbled feta cheese or grated dairy-free cheese
1 large tart apple, cut into bite-size pieces
¼ cup dried cranberries
¼ cup chopped celery (optional)
1 tablespoon organic extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh cracked pepper to taste
Preparation
1. Steam the quartered beets over hot water until they are fork tender, about 15 minutes.
2. While the beets are steaming, heat a small skillet over medium heat and add the chopped walnuts. Toast them lightly for about 1-3 minutes, stirring continually so they don’t burn, and then remove them from the heat. Drizzle the maple syrup over the nuts and stir well to coat. Place the nuts in a large salad bowl.
3. When the beets are fork tender, cool them slightly, chop them into bite-size pieces, and add them to the salad bowl. Add the feta cheese, apple, cranberries and celery and toss them together. If the beets are still warm, the cheese will likely melt a bit. This is a good thing!
4. In a small bowl (or jar), combine the olive oil, balsamic vinegar, Sea salt and fresh cracked pepper and whisk to fully incorporate (or shake vigorously). Pour the mixture over the salad ingredients and stir to blend the flavors together. If you want more dressing, double the recommended amounts.
