Fresh Apple and Beet Salad

From The Eat Well Guide (www.eatwellguide.org), a directory of fresh, local, and organic food in Canada and the U.S.

Beets were in the news last year when results of a survey revealed U.S. President Barack Obama avoids eating beets. Is it possible that President Obama just has not tried a good beet recipe? The President would do well to reconsider — beets are very nutrient dense, rich in folate, potassium, iron, vitamin C, and many antioxidants, boasting a wide range of health promoting and protecting benefits. Available year round, beets are a healthy, inexpensive, and colorful addition to any meal.

With their scruffy-looking hard exterior and copious amounts of leaves, beets can be intimidating to those who have not cooked with them, but actually they are quite easy to prepare. Choose beets with firm roots and deep color – they come in red, gold, and candy cane colours. Trim the green leaves immediately upon getting them home, but save them. Beet greens can be added raw to any green salad, and they’re especially good sautéed with garlic and olive oil.

Whole beets can be roasted at 425°F for 30 to 45 minutes (depending on size of beets) in a pan covered with foil. Do not peel beets – once cooked the outside skin will easily slip off in cool water. Finally, slice or chop beets and add them to a roasted root vegetable dish, a hearty soup, or a fresh salad such as the one below.

Fresh Beet and Apple Salad

Ingredients:

2 tablespoons honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
4 roasted or steamed beets, peeled
1 Fuji apple

Small handful walnuts

1. Make dressing by whisking honey, vinegar, and olive oil together. Salt and pepper optional.

2. Slice beets and apple into 1⁄4 inch thick pieces.

3. Toss beets, walnuts, and apple slices with dressing.