BEET SALAD WITH APPLES AND RAISINS
(Salade de betteraves aux pommes et aux raisins)
In France, we're not used of cooking yellow beets... and I know what I'm talking about, because I come from the beet's country : the "Picardie" (so famous, isn't it ?)
I don't know if there is a real difference, but for me it seems more bitter-tasted than the usual ones.
I give you the recipe, it's an uncommun way to cook beets and it's really good !! I cooked the beets (not raw, as in the original recipe), I put fresh grape and almonds instead of hazelnuts.
RAW BEET SALAD WITH APPLES AND RAISINS
To those who don’t even like the thought of cooked beets, eating raw beets may sound like punishment. But this salad may change your mind forever about beets, raw or cooked. Try it with cold, leftover roasted or grilled meats.
1/4 cup low or non-fat sour cream1 teaspoon Dijon mustard
1 tablespoon cider vinegar
Small bunch beets, about 3/4 pound, trimmed and peeled
1 sweet and crisp apple such as a Fuji
2 tablespoons sultana raisins
1 tablespoon toasted hazelnuts, chopped
1 tablespoon chopped chives
Salt and pepper to taste
A handful of watercress
1) In a small bowl, mix sour cream, mustard and vinegar. Set aside.
2) Grate beets by hand using the second-largest hole on a 4-sided grater or using the grating attachment on a food processor. Put in a mixing bowl.
3) Core apple but do not peel. Cut into 1/2-inch cubes and add to beets. Add raisins, hazelnuts and chives. Season with salt and pepper. Add sour cream dressing and mix well. Taste for seasoning.
4) To serve, put watercress at the end of a small oval platter and spoon out salad onto the platter. Serves 4.
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