This is a light and refreshing salad that really is brilliant in color and is extremely simple to make. The addition of apples gives the salad a sweet-tart crunch balanced with the peach balsamic dressing. I'm picky. I'm specific about the brand on of balsamic that I use because the flavor is deep and complex with natural sweetness.
Summer Apple Beet Salad with Peach Balsamic Dressing
4 large beets, about 1 lb. Peel and dice.
1 crisp tart Fuji or Pink Lady Apple, diced
1 white sweet onion, sliced thin
1/4 cup agave nectar
1/2 cup high quality Extra Virgin Olive Oil
1 tsp dry dill
salt and pepper to taste
Cook the beets by placing them in a 1 quart pot on the stove. Cover and steam 15-20 minutes over medium heat until tender. Cool.
In a large bowl combine the beets and chopped fresh apple with the dressing ingredients. The apples won't get brown because they take on the color of the beets.
I love how colorful it is!
* If you do not have peach infused white balsamic vinegar, you can use 1/4 cup white balsamic+1/4 cup peach puree.
A very simple salad for all the Spring and Summer adventures ahead.
Also...if you're in Phoenix, check out these awesome local farmers Christina and Eric Amadio and their mobile farmer's market peach truck...
Amadio Ranch Peach Truck and Amadio Ranch Farm Store. You will not be disappointed.
Oh...and their pie...is to die for. To. Die. For! We've purchased them twice on separate occasions. The strawberry rhubarb and the blueberry. I'm in love. Clean flavors, with just a hint of spice so that the natural organic fruit flavor comes through. They're killing it over there in Laveen. Killing it!
Always My Very Best,
Your Friend Chef Tess
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