Roasted Beet and Green Apple Salad with Honey Mustard Dressing

By: |Published on: Mar 20, 2018|Categories: Pairings| 0 comments

Ingredients:

• 4-6 baby beets (yellow, red, or candy-striped)

• 2 tablespoons honey

• 1/3 cup sherry or white vinegar

• 1/2 cup good olive oil

• 2 Tablespoons stone ground mustard

• 1 Granny Smith apple

• 8 cups salad greens such as Mache or Bibb

• 1/4 cup chopped pistachios

 

Method:

Preheat oven to 375°F. Wash and pat dry the beets, then wrap in aluminum foil very well (sometimes I double wrap to avoid any steam to come out). Place in a baking dish and roast for 45 to 50 minutes, until tender when pricked with a fork. Cool to room temperature, then slip off the skins with your fingers and slice the beets (take proper precautions as beet juice stains easily).

Make the honey mustard dressing by mixing together the honey, vinegar and mustard then slowly whisk in the olive oil until ingredients emulsified. Season with kosher salt and cracked pepper. Thinly slice the apple.

To serve, place salad greens on a bowl or plate. Top with beets, apples, dressing, and chopped pistachios.

Yields: 4 servings

Photo: Stef Schwalb
 

Chef Shoshana Quint Bio

Shoshana Quint is a chef, teacher, and mother of four living on New York City’s Upper West Side. She graduated from Peter Kump’s New York Cooking School, the precursor to the Institute of Culinary Education, then trained and worked closely under the mentorship of celebrity-chef Jean-Georges Vongerichten. Shoshana worked as a line cook for three years, first at Jean-Georges’s JoJo Restaurant, then at his Mercer Kitchen in Soho. Later she served as his chef de cuisine at Lipstick Café. Next, Shoshana headed overseas to build a catering company and cooking school in the heart of Amsterdam. After two years in the Netherlands, she moved back to her native Montreal to establish her own catering business and cooking classes. In 2003, Shoshana moved with her husband to New York City. She currently caters small dinner parties and has been conducting private cooking classes in her home since 2010. Albariño is Shoshana’s go-to white wine for all seasons because of its versatility pairs to perfection with a variety of dishes and flavors from around the globe.

 

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