Wednesday, February 10, 2010

French Winter Beet Salad

This is from Fresh From the Garden Cookbook by Ann Lovejoy. It is well-liked by children, a nice balance of colors, and a good potluck item. It stores well in the fridge for a few days.


  • 3 crisp eating apples, peeled, cored & diced (I don't peel mine)
  • Juice of one organic lemon
  • 1 and 1/2 cups diced cooked beets
  • 1 cup walnut halves, toasted
  • 1 bunch flat Italian parsley, stemmed


  • grated zest of half to one organic lemon
  • 2 Tbs. wine vinegar (I like white or apple cider)
  • 1/2 cup olive oil
  • 1 Tbs. dijon mustard
  • 1/4 tsp. kosher or sea salt
  • 1/4 tsp. fresh ground pepper

Prepare dressing:

In a jar, combine lemon zest, vinegar, oil, mustard, salt and pepper. Cover tightly, shake well to emulsify, and set aside.

Prepare salad:

In a serving bowl toss the apples gently with the lemon juice. Add the beets and walnuts, toss again with the dressing, and serve garnished with parsley.


  1. I love this salad and made it for my family at Thanksgiving, a big hit!

  2. This looks amazing, Heather! I'm putting beets on my grocery list this week so that I can try this out.

  3. Heather, how do you like Lovejoy's cookbook? I saw it at Down To Earth recently and would have flipped through it if Oliver had been less interested in deconstructing their candle display.