Drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts.
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 |
Ingredients
- 1 tablespoon finely chopped shallots
- 1 tablespoon white wine vinegar
- 2 teaspoons whole grain mustard
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 3 tablespoons walnut oil
- 2 Granny Smith apples
- 1 beet, trimmed and peeled
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped candied walnuts
Instructions
- Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
- With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
- Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 123 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 211 mg |
| Serving Size | 1 of 6 servings |
| Calories | 123 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 211 mg |