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:
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In a large skillet, heat the butter over medium heat until sizzling. Add the onion and saute until translucent, about 2 minutes.
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Stir in ginger and cook 30 seconds more.
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Stir in beets and apple. Toss gently to coat with the aromatics.
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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.
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Stir in lemon zest and juice. Correct for seasoning.
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Prior to serving, sprinkle with roasted nuts and (optional) crumbled blue cheese.