"Heart" Beet and Granny Smith Salad

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By: Dana McCauley

The tang of Granny Smith apples makes it into salad selections at both Le Club des Pins and the hip and happening Globe. Our salad, inspired by these restaurants, is easy to make ahead and pairs Granny Smith apples with passionately coloured beets.

Ingredients

2 cooked beets, peeled; 1 Granny Smith apple, cored; 1 cup (250 mL) lightly packed frissé lettuce; 1/4 cup (50 mL) small cubes Oka cheese
Dressing:: 1 tsp (5 mL) white wine vinegar; 1 tsp (5 mL) horseradish; 1/4 tsp (1 mL) minced garlic; 1/2 tsp (2 mL) liquid honey; 1/4 tsp (1 mL) each salt and pepper; 2 tbsp (30 mL) extra-virgin olive oil

Preparation

Slice beets and apple thinly. Arrange a tuft of frissé on each of two plates. Arrange beets and apple rings on plates.

Sprinkle cheese over salads. (Salads can be made to this point, covered and refrigerated for up to 4 hours.)

Dressing: Whisk vinegar with horse-radish, garlic and honey. Whisking, drizzle in olive oil. Taste and adjust seasoning if necessary. (Dressing can be made up to 1 day ahead. Whisk before using.) Just before serving, drizzle dressing over salads.

Makes 2 servings.

Serving(s): 2

Nutritional Information
Per each of 2 servings: about
Calories	245
Fat (total)	18 g
Carbohydrate	18 g
Protein	5 g
Fibre	3 g
Sodium	413 mg
Folate	Excellent source

Also in this menu:

Romantic dinner from Montreal

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