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Beet Candy & Apple Salad

Make it a meal by serving it with grilled chicken or fish.

Beet Candy & Apple Salad

You can serve the beets raw: julienned or spiralized


Make Beet Candy

  • Peel beets
  • Cut in half and then cut the 2 spheres into slabs a shy 3/8 inch thick
  • Then cut the slabs into sticks and then into cubes.
  • Toss in 3 Tbs of olive oil and spread out on a metal tray.
  • Bake in the oven at 425 degrees for 10-15 min.  (time will vary per oven and whether or not you have a convection oven) Note: if you have a convection fan-use it when roasting veggies…like now.
  • Don’t stir them while they bake.  You want the bottom side to get a bit caramelized. Not burned. Once cooked remove from the oven and cool until ready to dress the salad.

These are fun little beet-candy bits for kids to nibble on at any time!

Thinly slice a nice tart fall apple with the peel on.

Directions to “Sugar” 2 cups of walnuts

Using a cast iron pan on med heat, slowly cook

  • 2 cups of chopped walnuts
  • ¾ cup sugar

I use a wooden spoon, stirring constantly until the sugar turns to liquid.

Pour out on a metal tray to cool. (Guard closely against casual kitchen passersby)

Assemble the salad on each plate

  • Greens (any combination of lettuce, kale, Asian greens)
  • Arrange 6-8 slices of apple
  • Add 8-10 roasted beet cubes
  • Sprinkle 2 Tb sugared walnuts over the top
  • Add 1 Tb crumbled blue cheese or montrachet-fresh goat cheese
  • Drizzle maple vinaigrette over the top right before serving