Yellow Beet and Granny Smith Apple Salad with Parsnip and Hazelnut Oil ViniagretteTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preheat the oven to 180° C (350° F)
Preparation time: 20 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:105.9 kcal
Proteins:0.8 g
Fats:5.8 g
Carbohydrate:14 g
Fibers:3.2 g
Sugar:7.5 g
Cholesterol:0 mg
Sodium:6.8 mg
Calcium:19.3 mg
Energy:594 kcal
Proteins:4.5 g
Fats:32.8 g
Carbohydrate:78.3 g
Fibers:18 g
Sugar:41.8 g
Cholesterol:0 mg
Sodium:38.4 mg
Calcium:108.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
6
parsnips
6
granny smith apples
100
ml
organic cider vinegar
100
ml
organic hazelnut oil
salt and freshly ground pepper
*Salad
1
large yellow beet
2
granny smith apple apples
1
clove of garlic
1
sprig of fresh savory
50
g
toasted hazelnuts or pecans
chives
salt and freshly ground pepper
METHOD
Vinaigrette
- Wash the vegetables and fruit well. Peel the parsnips.
- Put the parsnips and apples through a juice extractor; place the juice over low heat until reduced by half. Remove from the heat and cool.
- Blend in the vinegar; using an immersion blender, emulsify the dressing by slowly adding the oil in a thin stream; correct the seasoning.
Salad
- Wash the beet and the apples.
- Wrap the beet in aluminum foil with the garlic and savory and bake in the oven for an hour or until tender.
- Once cooled, peel the beet carefully and cut it into very thin (1 mm) slices.
- Slice the apples as thinly as possible and chop the chives on a bias.
- In a large bowl, combine the beets, apples, chives, hazelnuts and a little vinaigrette; correct the seasoning.
- Place in the center of a small bowl, alternating apples and beets. Pour a little vinaigrette all around.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
