Now that apples are in peak season and there are plenty of beets, make a big batch of this bright, sweet salad. It will keep for several days.
Ingredients, Serves 4 to 6
2 large fresh beets, peeled, roots trimmed, coarsely grated
2 large firm apples, such as Haralson or Honey Crisp, coarsely grated
2 c. apple cider
2 tsp. apple cider vinegar
1/4 tsp. coarse sea salt
2 tbsp. extra-virgin olive oil
Freshly ground white pepper
1/2 c. dried currants
Preparation
Combine shredded beets and apples in a large bowl.
Meanwhile, in a small saucepan set over high heat, bring the apple cider to a boil and reduce to a little less than 1/2 cup, about 15 minutes. Transfer 1 tablespoon of the reduced apple cider to an upright blender. (Reserve the rest of the reduced cider for another use; keep refrigerated in a covered container.)
Prepare the vinaigrette by adding the apple cider vinegar and salt to the blender, and blend while slowly adding the olive oil. Season to taste with salt and pepper.
Add the currants and the dressing to the bowl with the beets and apples and toss until well dressed.
Nutrition information per serving:
Calories 130
Fat 5g
Saturated fat 1g
Cholesterol 0 mg
Carbohydrates 24g
Dietary fiber 4g
Protein 1g
Sodium 100 mg
Calcium 21 mg
Diabetic exchanges per serving: 1 1/2 fruit, 1 fat.
Recipe from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry.
