Many of us grew up disliking (OK, hating) beets. They were those sour-tasting things from a can and if you splashed any juice on you, it ruined your clothes. (This was before oxidizing stain stick treatments).
Then I tasted REAL beets. The ones that come with the greens on top (which can also be cooked and eaten). What a difference. If you cook them just right, they retain some of the crunch and natural sweetness. They can also be roasted, but I’ll save that for another recipe. Beets are very high in antioxidants and protect against heart disease. They lower your risk of stroke, reduce blood cholesterol and have anti-aging properties. Walnuts contain heart healthy polyunsaturated Omega 3 fats and antioxidants. They lower total and LDL (bad) cholesterol and are protective for blood pressure, heart disease, strokes and several cancers (breast, colon and prostate). Eat up.
This recipe is simple to prepare and lasts a full week in the fridge.
1 lb. fresh, beets, boiled until soft
3/4cup chopped walnuts
3 Tbs apple cider vinegar
1 Tbs. mustard (I use grainy but any will do)
2 apples, julienned
1 Tbs fresh tarragon leaves (do not use tough stems)
Remove greens from beets. Save for sautéing in another recipe. Scrub and peel the beet roots. Smaller beets cook faster; if using large beets, allow more time for cooking. When done, julienne the beets and cool. While the beets cook, mix the vinegar, mustard and tarragon leaves for the dressing. Cut the apples when you are ready to assemble the salad so they don’t brown. When the beets are cooled to room temperature, mix them with the apples, walnuts and dressing. Toss to coat and enjoy!
PS-If you like more fermentation (pickling) you can leave the mix overnight before eating.