Beet and Apple Carpaccio Salad with Maple Mustard Vinaigrette
- For Salad:
- 2 medium-sized beets (any colour)
- 1 green apple
- bunch arugula (or your favourite salad greens)
- 1 tbsp hemp hearts (optional)
- cracked black pepper (optional)
- For Dressing:
- ¼ cup apple cider vinegar
- ¾ cup vegetable oil
- ¼ cup maple syrup
- 1 tbsp dijon mustard
- generous pinch of sea salt
- 2 tsp ground chia seed (optional)
- simmer beets, skin on, in salted water for 1½ hours, or until fork tender
- drain beets and run under cold water
- when beets are cool enough to handle, rub off skin with your fingers
- just before serving, thinly slice beets and apple on a mandolin (or by hand) about ⅛" thick
- layer beets and apple alternately in circle around the plate, starting from the outside and working in
- mound arugula in centre of plate
- sprinkle hemp hearts
- generously grind coarse black pepper
- drizzle with maple mustard vinaigrette
- served 4
- in a resealable jar (I used a 2 cup mason jar) combine all ingredients
- shake and set aside for ½ hour before use
- (chia seeds will thicken the dressing and cause it to emulsify, but they are optional and do not affect the taste)
Recipe by You Have Been Served at https://www.youhavebeenserved.ca/2017/09/15/beet-apple-carpaccio-salad/
3.5.3226