6/15/2019 0 Comments CSA Recipe - Week 4Beet and Apple Salad
with Curry Vinaigrette By Chef Liz Arraj 4 large beets 2 scallions, sliced thin 1/4 cup currants or raisins 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 cooked several ways; boil them until they are soft and you can removed the peel with your fingers or using a peeler, remove skin and dice, toss in olive oil and roast in oven until done. You can also slice them thin and make beet chips.
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