Beet Salad

 I find that people either love beets or they avoid them.   This wonderful dish has a great combination of textures, taste and a suprise kick.  If you love beets, or if you think you could be converted give this a try. It is a recipe that calls for seconds.

INGREDIENTS

5 medium beets

1 granny smith or delicious apple

1/3 cup pistacios (optional)

1/2cup olive oil

2 Tbsp Dijon mustard

1/4 cup apple cider vinegar

2 Tbsp horse radish

Boil the beets until tender.  Peel and cut into 3/4 inch pieces.

Core and cut the apple into bite sized wedges.

Using a whisk combine the oil, vinegar and mustard until emulsified.

Toss the prepared apple and beets in the dressing.   Add the horseradish and toss once more.

Serve immediately with a sprinkle of pistacios as a garnish.

The salad presentation is best fresh.  It is fine the next day as well but the apple will have absorbed the beet colour so the contrast of colours will be much less noticable.

Note:    If you want a very intense colour in your beets, then roast them whole with a little olive oile and some thyme.  They take quite a bit of time, 1.5 hrs.   This part can be done a day ahead when you already have the oven on for other purposes.