Apple, Beet and Walnut Salad

Submitted by Jenny Sanders

"This is a nice fall salad, simple and light. It makes a good starter for a special meal. I have made it a few times for Thanksgiving."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 medium beets
• 1 tablespoon walnut oil
• 2 tablespoons apple cider or 2 tablespoons apple juice
• 1 teaspoon lemon juice
• 1 tablespoon apple cider vinegar
• 1 pinch salt
• 1 pinch pepper
• 1⁄8 teaspoon ground aniseed
• 2 medium tart apples
• 1⁄2 cup walnut pieces
• 1 head boston lettuce or 1 head bibb lettuce

directions

1. Wash but do not trim the beets.
2. Boil them until tender and remove them to cold water.
3. (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
4. Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
5. Core and chop the apples.
6. Wash, dry, and tear up the lettuce.
7. Arrange it on plates with the apples, beets and nuts over it.
8. Drizzle the dressing over the salads.

Reviews

[Cathy17]

This is a very pretty salad. I didn't plate it up as I made it for Cdn Thanksgiving and it would have taken too much time to do each separately. Instead, I layered everything in a pretty crystal bowl then tossed everything around to serve. <br/><br/>I had to fiddle with the dressing to get it to taste right to me. The measurements as they were in the recipe seemed too vinegary. I wound up adding more apple juice to it.

 

[PaulaG]

I can now rate the salad and dressing. This is a very tasty salad that makes a beautiful presentation. After reading Chef #387377's review, I crumbled some feta cheese over the completed salad and used pecans in place of the walnuts. It is wonderful. I might make more dressing for the salad. All in all a very good recipe. Thanks for posting.

 

[joabby.vajda]

I made this for Thanksgiving, and it was awesome. I didn't have the aniseed, so I left it out and it was fine, but I'm sure would be better with it. Might be nice with the addtion of roquefort or blue cheese for more of a main dish salad. I made it in a large bowl rather than individual plates and the presentation was still nice.

 

[UmmBinat]

I used sweet organic pikled beets from our weekly CSA basket, unrefined extra virgin olive oil instead of walnut, some of the pickled beet juice in place of apple juice, freshly squeezed organic lemon juice, organic apple cider vinegar, grey sea salt, freshly ground black pepper, local organic Macintosh apples, a different local organic lettuce, plus the aniseed I crushed with a mortar and pestle. I would have enjoyed this more minus the lettuce.