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Salad red beets extra-virgin olive oil kosher salt thyme freshly cracked pepper apples vinaigrette extra-virgin olive oil shallots lemon juice kosher salt pepper
Viewed: 71 - Published at: 6 years agoIngredients
- For the Salad:
- 6 medium-sized red beets
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 3 sprigs fresh thyme, crushed to release flavor
- Pinch freshly cracked pepper
- 2 small Granny Smith apples, peel on (1/2 inch rounds or wedges)
- For the Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 shallots, finely diced
- 1/8 cup fresh lemon juice (or the juice of one lemon)
- 1/4 teaspoon kosher salt
- zest of 1/2 of an orange
- 1/8 teaspoon pepper
Method
- Preheat the oven to 350 degrees.
- Peel the beets and slice the beets into 1/2 inch thick rounds, or in wedges. In a medium bowl, toss the beets with olive oil, salt, thyme, and pepper. Place on a baking sheet lined with parchment paper and roast until tender and slightly caramelized, about 20-25 minutes.
- In the meantime, whisk together olive oil, shallots, lemon juice, salt, zest, and pepper. Toss prepped apples into the vinaigrette so they do not brown.
- Let the beets slightly cool and toss the beets with apples and dressing. Serve and enjoy!
