Beet and Apple Carpaccio Salad with Maple Mustard Vinaigrette

September 15, 2017
beet apple carpaccio salad

Beet Apple Carpaccio Salad with Maple Mustard Vinaigrette

The Godfather is my favourite movie. Or, the Godfather Part II. I can’t decide. Whichever one I happen to be watching is my favourite. I am so undecided about which Godfather is better that I usually just opt out and name Mary Poppins as my favourite movie. Don’t even get me started about choosing a paint colour. Sometimes a perfect Honeycrisp apple on a perfect fall day is my favourite fruit. But, oh, grapefruits! Peaches! No, definitely apples. I don’t know. Since it’s officially fall, when apples are so perfectly and lusciously in season, I choose apples. I think there’s probably a law. Of course, apples are great for desserts (see my recipes for apple crumble and baked apples), but are equally delicious in savoury applications. The tartness of green apples matches deliciously with the sweetness of beets and the bite of arugula in this beet and apple carpaccio salad. The salad is paired with a maple mustard dressing that is similarly sweet, tart, and tangy.

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)
  1. simmer beets, skin on, in salted water for 1½ hours, or until fork tender
  2. drain beets and run under cold water
  3. when beets are cool enough to handle, rub off skin with your fingers
  4. just before serving, thinly slice beets and apple on a mandolin (or by hand) about ⅛" thick
  5. layer beets and apple alternately in circle around the plate, starting from the outside and working in
  6. mound arugula in centre of plate
  7. sprinkle hemp hearts
  8. generously grind coarse black pepper
  9. drizzle with maple mustard vinaigrette
  10. served 4
  11. in a resealable jar (I used a 2 cup mason jar) combine all ingredients
  12. shake and set aside for ½ hour before use
  13. (chia seeds will thicken the dressing and cause it to emulsify, but they are optional and do not affect the taste)

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