Apples, Beets & Beemster Recipe
apples twice, roasted beets, aged gouda, frisee, loaded granola, horseradish-maple spiked vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Preparation
- 1
Roasting Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them in the oven for about 45-60 minutes, or until tender. Allow them to cool, then peel and dice into bite-sized pieces.
- 2
Preparing Apples
Core and slice the apples into thin wedges. For a fresh flavor, you can use a mix of sweet and tart apples.
- 3
Shredding Aged Gouda
Grate or thinly slice the aged gouda cheese, ensuring you have a full cup ready for the salad.
Making the Vinaigrette
- 4
Mixing Ingredients
In a bowl, whisk together the horseradish, maple syrup, olive oil, apple cider vinegar, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 5
Combining Salad Ingredients
In a large salad bowl, combine the frisée, sliced apples, roasted beets, and aged gouda.
- 6
Adding Granola and Vinaigrette
Sprinkle the loaded granola over the salad and drizzle with the horseradish-maple vinaigrette. Toss gently to combine all ingredients.
