Golden Beet and Granny Smith Apple Salad with Panache

By The Canadian Living Test Kitchen

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Golden Beet and Granny Smith Apple Salad with Panache

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	238238 cal
pro	3 g3g pro
total fat	19 g19g total fat
sat. fat	1 g1g sat. fat
carb	17 g17g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	67 mg67mg sodium
% RDI:	-
calcium	33 calcium
iron	88 iron
vit A	11 vit A
vit C	1212 vit C
folate	3535 folate

Panache is an ultra-chic restaurant in the Auberge Saint-Antoine, a boutique hotel created in a 19th-century warehouse. Its stone walls, rough-hewn timbers, candlelight and fireplace complement chef Fran?s Blais' contemporary Quebec cuisine showcasing local ingredients and their producers. Credit for this inspired salad goes to M. Leblond, who grows golden beets for Panache.

Ingredients

4 golden beets , (about 1 lb/500 g)4 4golden beetgolden beets, (about 1 lb/500 g)
2 garlic cloves , slivered2 2garlic clovegarlic cloves, slivered
3 sprigs fresh thyme 3 3sprigs sprigsfresh thyme
1/4 cup hazelnuts 1/4 1/4cup cuphazelnuthazelnuts
1 Granny Smith apple 1 1Granny Smith appleGranny Smith apples
2 tsp snipped fresh chives 2 2tsp tspsnipped fresh chives
Dressing:
2 tbsp hazelnut oil 2 2tbsp tbsphazelnut oil
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tbsp apple cider , or juice2 2tbsp tbspapple cider, or juice
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1 tbsp apple cider vinegar 1 1tbsp tbspapple cider vinegar
1 tsp minced shallots 1 1tsp tspminced shallotshallots
1/4 tsp minced garlic 1/4 1/4tsp tspminced garlic
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

Trim off beet greens, leaving root and about 1 inch (2.5 cm) of stem intact. Wrap along with garlic and thyme in double thickness foil; roast in 400°F (200°C) oven until tender but not soft, about 1-1/4 hours. Unwrap and let cool.

Meanwhile, in small pan, toast hazelnuts in same oven until fragrant and skins crack, about 5 minutes. Dump into towel; rub vigorously to remove most of the skins. Slice thinly. (Make-ahead: Wrap and refrigerate beets for up to 24 hours. Store nuts at room temperature.)

Dressing: In jar, shake together hazelnut and vegetable oils, apple cider, lemon juice, apple cider vinegar, shallot, garlic, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Peel beets; using mandoline or knife, very thinly slice crosswise. Halve and core apple; cut lengthwise into equally thin slices. Arrange beet and apple slices alternately on salad plates. Sprinkle with hazelnuts and chives; drizzle with dressing.

Source : Canadian Living Magazine: February 2007