Beet And Apple Salad (gf) Recipe

Prepare roasted beets

Preheat oven to 400°F (200°C). Wrap whole small-medium beets in aluminum foil with a drizzle of olive oil and a pinch of salt, or toss beet wedges with 1 tsp olive oil and salt on a baking sheet. Roast until tender when pierced with a knife, about 35–45 minutes for whole beets (25–30 minutes for wedges). Let cool, then peel (if whole) and cut into wedges or 1/2-inch slices. Measure 2 beets worth for the salad.

Prepare apple

Core the Granny Smith apple and slice thinly. To prevent browning if not assembling immediately, toss slices in 1 tsp lemon juice mixed with 1 tbsp water and pat dry before assembling.

In a large salad bowl combine 6 cups organic field greens, roasted beet slices, apple slices, 3 oz crumbled feta, and 1 oz dried cranberries. Toss gently after dressing is added (see vinaigrette).

Line a small plate with parchment paper or silicone mat. In a small skillet over medium heat, melt 1 tsp unsalted butter. Add 3 oz walnut halves and toast, stirring, 2 minutes until fragrant.

Add 1 tbs packed brown sugar and 2 tsp dark rum to the skillet. Stir constantly for 1–2 minutes until sugar melts and walnuts are glossy and syrupy. Remove from heat and immediately turn walnuts out onto the prepared plate, separating pieces with a fork. Sprinkle with a pinch of fine sea salt. Let cool completely so the glaze hardens slightly (about 10–15 minutes).

If using frozen raspberries, thaw and drain excess liquid. In a small blender or using an immersion blender, combine 1 oz raspberries, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp finely minced shallot. Puree until smooth.

With the blender running on low (or whisking vigorously), slowly stream in 3 tbsp extra-virgin olive oil until emulsified. If the dressing is too thick, add up to 1 tbsp cold water to reach desired consistency.

Season the vinaigrette with 1 tsp salt and 1 tsp freshly ground black pepper to taste. Taste and adjust honey or vinegar for sweetness/acidity balance.

Just before serving, drizzle about 2–3 tablespoons of the raspberry vinaigrette over the salad (reserve extra in case guests want more). Gently toss to coat greens, beets, and apples evenly.

Divide the salad between plates or bowls. Sprinkle the rum-glazed walnuts over the top and finish with any remaining crumbled feta and a few extra dried cranberries for garnish.

Serve immediately so greens remain crisp and glazed walnuts stay crunchy.