A recipe for a light and refreshing beet and apple salad with a Meyer lemon vinaigrette.
- 4 large beets
- 5 sprigs of thyme
- ½ cup olive oil
- 2 apples, peeled & diced
- 1 cup arugula
- 3 Meyer lemons, squeezed & zested
- 2 tsp champagne vinegar
- ½ tsp chopped rosemary
- 3 shallots, rough chopped
- 1 tsp honey
- 1 cup olive oil
- salt and pepper to taste
Preheat the oven to 375.
In a baking dish, lightly drizzle the beets with olive oil, sprinkle with thyme, and season with salt. Cover with foil and roast until the beets are tender about 1 hour & 45 minutes.
In a blender, add lemon juice and zest, rosemary, shallots and honey. Blend until thoroughly combined— while the blender is running slowly drizzle olive oil until emulsified. Season with salt and pepper.
Toss beets, apples and arugula together with dressing and serve.
Shop accessories and tableware:
Ayr Barns & Herbaceous Catering
Chef Genee Habansky, owner of Herbaceous Catering Co.,
started her professional career studying at the Natural Gourmet
Institute, a school that focuses on vegetarian, vegan, healthful and
healing cuisine. Launching Herbaceous Catering in 2014, Genee
sources most of her ingredients from local Connecticut farms and
local artisans. As a collaboration between Ayr Barns and
Herbaceous Catering, Genee has created dishes that are ambitious,
imaginative, aesthetically pleasing... and of course, delicious!
Follow Genee at @HerbaceousCatering