Recipe courtesy Food Network Magazine
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Toss 2 thinly sliced apples, 4 thinly sliced celery stalks (with leaves) and 1 minced shallot in a bowl with the juice of 1 lemon. Peel 1 beet, then slice into matchsticks and add to the bowl. Toss in 1 teaspoon sugar, 3 tablespoons chopped walnuts, 3 tablespoons olive oil, and salt and pepper. Let stand 10 minutes, then serve on a bed of sliced endive.
Photograph by Con Poulos
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Photo: Beet and Apple Salad Recipe
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By carmea1
Minneapolis, MN
on January 01, 2012
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It was okay...the shallots over powered everything else, but otherwise, it was really pretty.
By ccurl2_9762518
Decatur, GA
on November 22, 2011
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Fabulous recipe! The ingredients complement each other very well. Easy to make, just a little bit of chopping. Do yourself a favor, and let this sit at least 20 minutes, instead of the reccomended 10.
By movingsunrise212
on September 26, 2011
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This is my new favorite salad. If you are thinking about trying this I promise you will love it. I mix everything together then let it sit in the fridge while I finish dinner. Instead of endive, which is never fresh if they even have it at my local market, I mix in a romaine heart right before serving. It has been a hit with my dinner guests every time I have have made it. I will try this with almonds next time to make it even more nutrient dense.
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