Description

A vegetarian dinner with earthy beets, tart apples and crunchy walnuts

Scale

Ingredients

2 medium beets boiled, peel removed and cut into small pieces*
1 medium apple peeled, cored and cut into small pieces
1/4 cup raisins
2 TBS walnuts, toasted and chopped
2 TBS Walnut or Olive Oil
3 TBS rice Vinegar
1 TBS honey
salt and pepper to taste

*I boil the beets until they are fork tender. Then I remove them from the water and drop them into ice water or a sink full of cold water. After they are cool the skins will just rub right off. At this point you can use them in a dish like this or they can be sliced and frozen for later use.

Instructions

Preheat oven to 350°
Add the walnut or olive oil to the bottom of a baking dish. Swirl it around so that it covers the bottom.
Add the beets, the apples and then the raisins. Sprinkle with salt and pepper and then add the rice vinegar. Give the mixture a good stir to make sure everything is coated with the oil and vinegar.
Bake in the preheated oven for about 20 minutes until everything is heated through and the apples have begun to soften.
While the beets are roasting toast the walnuts and chop them into medium sized pieces. Set aside.
To serve put the mixture in a bowl, drizzle on the honey and adjust the seasoning to taste. Sprinkle with the chopped walnuts.

Notes

This serves 2 as a main dish or 3 – 4 as a side dish

Keywords: beet salad, beets, apples, summer sald