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Yellow Beet and Granny Smith Apple Salad with Parsnip and Hazelnut Oil Viniagrette Recipe
Yellow Beet and Granny Smith Apple Salad with Parsnip and Hazelnut Oil Viniagrette
François Blais, Restaurant Panache, Québec
The Cuisine of Quebec City and its region
Total time: 1hr to 2hr
Preheat the oven to 180° C (350° F)
Preparation time: 20 minutes
Cooking time: About 1 hour
Difficulty: Easy
Ingredients for 4 servings
- 6 Parsnips
- 6 Granny Smith apples
- 100 ml (6 tbsp.) organic cider vinegar
- 100 ml (6 tbsp.) organic hazelnut oil
- Salt and freshly ground pepper
- 1 large yellow Beet
- 1 clove of garlic
- 1 sprig of fresh savory
- 50 g (2 oz.) toasted hazelnuts or pecans
- Chives
- Salt and freshly ground pepper


  1. Wash the vegetables and fruit well. Peel the parsnips. 
  2. Put the parsnips and apples through a juice extractor;  place the juice over low heat until reduced by half. Remove from the heat and cool. 
  3. Blend in the vinegar; using an immersion blender, emulsify the dressing by slowly adding the oil in a thin stream; correct the seasoning. 


  1. Wash the beet and the apples. 
  2. Wrap the beet in aluminum foil with the garlic and savory and bake in the oven for an hour or until tender. 
  3. Once cooled, peel the beet carefully and cut it into very thin (1 mm) slices. 
  4. Slice the apples as thinly as possible and chop the chives on a bias. 
  5. In a large bowl, combine the beets, apples, chives, hazelnuts and a little vinaigrette; correct the seasoning. 
  6. Place in the center of a small bowl, alternating apples and beets. Pour a little vinaigrette all around.
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