Beet Waldorf Salad

PREP: 30 minutes | YIELD: 4 servings

BEET WALDORF SALAD

(Adapted from Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton Martin)

PREP: 30 minutes

YIELD: 4 Servings

 

  • 1 Tbsp. Butter (or neutral oil)
  • 1 cup Diced red onion
  • 1 Garlic clove, minced
  • 1 tsp. Fresh ginger, minced
  • 3 cups Beets, peeled and sliced in ¼-inch matchsticks
  • 1 small Green apple, sliced in ¼-inch matchsticks (Granny Smith works well)
  • 2 tsp. Sugar
  • ¼ tsp. Salt
  • ½ cup Vinegar (rice or apple cider)
  • ½ tsp. Lemon juice
  • ¼ tsp. Lemon zest
  • ¼ cup Roasted pistachios or walnuts (coarsely chopped)
  • ¼ cup Crumbled Blue cheese (optional)

 

INSTRUCTIONS:

  1. In a large skillet, heat the butter over medium heat until sizzling. Add the onion and saute until translucent, about 2 minutes.
  2. Stir in ginger and cook 30 seconds more.
  3. Stir in beets and apple. Toss gently to coat with the aromatics.
  4. Add ½ cup water, salt, sugar, and vinegar. Bring to a boil, reduce to medium-low heat, cover, and cook until the beets are fork-tender, about 20 minutes.
  5. Stir in lemon zest and juice. Correct for seasoning.
  6. Prior to serving, sprinkle with roasted nuts and (optional) crumbled blue cheese.

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