Yellow Beet and Granny Smith Apple Salad with Parsnip and Hazelnut Oil Viniagrette Recipe
The Cuisine of Quebec City and its region
Total time: 1hr to 2hr
Preheat the oven to 180°C / 350°F
Prep. time: 20 minutes
Cooking time: About 1 hour
Difficulty: Easy
Ingredients
For 4 servings
Vinaigrette
- 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
Salad
- 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
Method
Vinaigrette
- Wash the vegetables and fruit well. Peel the parsnips.
- 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.
- Blend in the vinegar; using an immersion blender, emulsify the dressing by slowly adding the oil in a thin stream; correct the seasoning.
Salad
- Wash the beet and the apples.
- Wrap the beet in aluminum foil with the garlic and savory and bake in the oven for an hour or until tender.
- Once cooled, peel the beet carefully and cut it into very thin (1 mm) slices.
- Slice the apples as thinly as possible and chop the chives on a bias.
- In a large bowl, combine the beets, apples, chives, hazelnuts and a little vinaigrette; correct the seasoning.
- Place in the center of a small bowl, alternating apples and beets. Pour a little vinaigrette all around.
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