Apple and Beet Salad

Portions:

Preparation:

15 minutes

Cooking:

5 minutes

Colorful, fresh, and full of vitality, this apple and beet salad elegantly showcases simple ingredients. The earthy sweetness of the beets pairs perfectly with crunchy of Quebec apples, creating a balance of flavors that is both sweet and slightly tangy. A salad that’s as beautiful as it is delicious, ideal as an appetizer or as a light side dish.

Ingredients

2 tbsp (30 ml) olive oil
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) maple syrup
4 cooked beets
2 Cortland apples (1 if very large)
1 shallot
1/4 cup (60 ml) almonds OR pecans OR walnuts
2 tsp (10 ml) canola oil
4 eggs
salt and pepper to taste

Preparation

In a small bowl or jar with a lid, combinethe olive oil,apple cider vinegar, andmaple syrup. Set aside.
Dice thebeetsandapples. Chop theshallot.
Place the beets, apples, and shallot in a large bowl. Pour in thevinaigretteand toss to coat everything evenly.
Coat 4 small microwave-safe bowlswith canola oil.
Crack twoeggsinto each bowl. Beat with a fork.Season with saltandpepperto taste.
Cook the eggs one bowl at a time: in the microwave, cook for 30 seconds. Remove the bowl and stir gently. Return to the microwave for another 30 seconds. Remove and let stand until ready to serve. Repeat with the other 3 bowls of eggs.
Meanwhile, coarsely chop thealmonds(or other nuts).
Divide the beet and apple salad among the plates. Place an egg on each serving and top withalmonds.

Tips and tricks

Choose a firm, slightly tart apple, such as a Cortland, Spartan, or Honeycrisp, to balance the sweetness of the beets.
Cut the apples just before serving, or sprinkle them with a little lemon juice to prevent them from browning.
You can find pre-cooked beets at the grocery store. Otherwise, you can cook them yourself. An effective and mess-free method is to wash and scrub the beets with their skins on under running water. Cook them this way in boiling water until tender, then peel them once they’ve cooled slightly.
Add cheese (goat cheese, feta) or toasted nuts for extra richness and texture.
Prepare the dressing ahead of time so it has time to develop its full flavor.
It will keep for 4 days in the refrigerator, but do not freeze it. Eggs taste best when prepared just before serving.

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