Beet Carpaccio w/ Pickled Apples and Walnuts
Thinly sliced beets layered on a large platter makes for a lovely side dish. This salad can also be made with more beets, cut into larger pieces, for something less fussy.
Ingredients
1 apple, diced
1/4 cup apple cider vinegar
2 tbsp brown sugar
1/2 tsp salt
3 large beets, roasted and peeled
1/2 cup walnuts, toasted and roughly chopped
1/4 cup olive oil
baby kale, arugula, spinach or other tender greens (optional)
Method
- Combine the apples, vinegar, sugar, and salt to lightly pickle the apples
- Slice the roasted beets into 1/4" thick rounds
- Lay the beets onto a large platter in a single layer and sprinkle with salt
- Combine the pickled apples, walnuts, and olive oil to make a chunky dressing
- Spoon the dressing over the beets
- Dress the tender greens (if using) with a glug of olive oil and pile on top of the beets
