The last few weeks I've been picking up fresh raw beets at my favorite local farmer's stand, Nolt's Produce on Franklin Street in Fleetwood. Nolt's Produce is perhaps a hidden jem in the area. It's a family run stand that's open daily from dawn until dusk (except Sundays). Their corn, cabbage, cantaloupe, peppers, eggplant, tomatoes, and much of their seasonal produce comes directly from their small farm behind the stand. Their peaches, plums and other seasonal stone fruits come from a fruit farm nearby. I'll have to write a post strictly on their stand. I've saved so much money this summer by buying from them- not to mention continuing to eat well! It's so close to where we live and a treat every time I go. The fresh veggies I buy from Nolt's determine what we'll be eating the next few days. (Which means this week I'll be making recipes with zucchini, peppers, beets, and cantaloupe.)
My recipe for Beet and Apple Salad is quick and easy. Only a grater is required. For raw enthusiasts, use raw pecans and a cold pressed nut oil and you'll have a nice recipe to add to your repertoire.
I love the unique taste of wildflower honey and I wouldn't trade in its unique taste for clover honey in this recipe.
Beet Apple Salad (or call it a slaw if you must)
Serves 4 as a side, or 2 as a main dish
1 apple, cored (unpeeled)
2 large carrots, peeled
2 large raw beets, greens removed, peeled
1 tablespoon walnut oil
1/4 cup aged balsamic vinegar
1 tablespoon wildflower honey
1/4 cup pecan halves, toasted and roughly chopped
pepper to taste
Toast pecan halves in the oven while you're combining your salad ingredients.
With a box grater, coarsely grate the apple, carrots, and beets into a large bowl. The apples and carrots will absorb the deep red color of the beets. In a small mixing bowl or your glass measuring cup, whisk together balsamic vinegar, wildflower honey, pepper, and oil. Pour the dressing onto the grated apples, carrots, and beets, and combine. I'll leave it up to you as to whether or not you want to add the pecans immediately or wait until serving. The nice nutty crunch is a nice contrast to the apples, carrots, and beets. The pecans will soften as the salad flavors meld together.
Serve at room temperature or slightly cool.
When serving, place on top of colorful greens to intensify the colors.
My recipe for Beet and Apple Salad is quick and easy. Only a grater is required. For raw enthusiasts, use raw pecans and a cold pressed nut oil and you'll have a nice recipe to add to your repertoire.
I love the unique taste of wildflower honey and I wouldn't trade in its unique taste for clover honey in this recipe.
Beet Apple Salad (or call it a slaw if you must)
Serves 4 as a side, or 2 as a main dish
1 apple, cored (unpeeled)
2 large carrots, peeled
2 large raw beets, greens removed, peeled
1 tablespoon walnut oil
1/4 cup aged balsamic vinegar
1 tablespoon wildflower honey
1/4 cup pecan halves, toasted and roughly chopped
pepper to taste
Toast pecan halves in the oven while you're combining your salad ingredients.
With a box grater, coarsely grate the apple, carrots, and beets into a large bowl. The apples and carrots will absorb the deep red color of the beets. In a small mixing bowl or your glass measuring cup, whisk together balsamic vinegar, wildflower honey, pepper, and oil. Pour the dressing onto the grated apples, carrots, and beets, and combine. I'll leave it up to you as to whether or not you want to add the pecans immediately or wait until serving. The nice nutty crunch is a nice contrast to the apples, carrots, and beets. The pecans will soften as the salad flavors meld together.
Serve at room temperature or slightly cool.
When serving, place on top of colorful greens to intensify the colors.
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