CSA Recipe - Week 16

Beet and Apple Salad
with Curry Vinaigrette 

4 large beets
4 scallions, sliced thin
1/2 cup currants
2 apples, diced
3 celery stalks, diced small
1/2 cups walnuts, chopped medium
Can use beet greens or omit
 
Dressing:
1/4 cup lemon juice
1 garlic clove, peeled and minced
1/2 tsp. salt
1 1/2 tsp. curry powder
2 tsp. maple syrup
1/4 cup olive oil

Boil your beets until you are able to pierce thru beet with knife. Remove skin, dice and cool on baking sheet.
In large bowl add rest of ingredients. Create your dressing and combine everything together.



Tasty Tip:
Beets can be prepared in several ways: Boil them until they are soft and remove the peel with your fingers or use a peeler to remove skin and dice, toss in olive oil and roast in oven until done. You can also slice them thin and make beet chips.