Recipe: Beet and Apple Salad

Recipe Source: Trutter, Marion.  Culinaria: Russia.  H. F. Ulman, 2007 p. 142

If you've read this blog before, you're already aware that beets are not high on my list of foods to eat.  Yes, they can grow in my area.  Yes, they're usually reasonably inexpensive.  Yes, they're seasonal and no, I don't care.  There's something about the smell of beets cooking that has always just turned me right off.  This was a vast disappointment to my husband, who is very fond of beets.  Fortunately for him, in March Helen of Food Stories helped me to understand that raw beets can be very tasty, or at least not actively offensive.  I made this dish for my husband recently, and he really enjoyed it. 

Now, the first change is obvious: I eliminated the cooking step.  Instead, I used my food processor's grater attachment to grate both the beet and the apples.  I also reduced the amount of beets, increased the amount of cannelini beans and used a little bit more green mix than was really called for.  I substituted rice vinegar for the white vinegar because my white vinegar had gone missing, which wasn't a bad thing as I generally prefer rice vinegar.  Finally, I eliminated the oil, as my husband prefers to avoid oily foods.  This was ultimately a pretty successful side salad and I'm sure it will be making another appearance on my table. 

Beet and Apple Salad (serves 4; approx. $1.86/serving)

1 beet, peeled

2 apples, peeled and cored

1 can (14 oz.) of white or cannelini beans, drained and rinsed

Kosher salt and black pepper to taste

1 package salad mix

2 tablespoons rice vinegar

Equipment:

• Food processor with grater attachment

1. Use your food processor to grate the apples and beet. 
2. Arrange the greens on a serving platter.
3. Arrange the beans on top of the greens.
4. Add the apples and beets on top of the beans.
5. Drizzle with the rice vinegar.
6. Season with kosher salt and black pepper to taste and serve.