Beets, Apples and Currants
Finally beets in different colors are now available, also here in Switzerland! What a pleasure presenting a choice of colors on plates! Dark colored beets should be steamed in a separate cooking pot. Brighter colors can be prepared together. The combination of beets, apples and red or black currants gives a fruity note and avoids the peatiness of the beets. The cherry on top makes the spices. Dukkah is a spice with nuts, cardamom and cilantro, which gives the dishes a breeze of Eastern on the plates. These combinations are great in taste. The Chef’s Handyman team likes to share this delicious recipe with you. Have a try!
Beet salad with apples and red or black currants
Wash the beets and place them in oven-save pans. Make sure the dark colored ones are in a separate pan. Add 1 cup of orange juice to each portion. Roast in oven at 200°C or 400 F for 60 minutes or cooked through. The duration depends on the size of the roots. Take them out and cool them in the pan. Set aside some tbsp. of the boiling.
Chef’s Handyman tip: The beets can be prepared in advance.
When cooled, peel and cut the roots into slices. Place the slices on plates. Add apple and tomato pieces. Sprinkle them with Dakkah spices. Garnish the salad with cilantro.
To make the dressing, combine 3-4 tbsp. of the orange juice from the boiling, 6 tbsp. of olive oil, 2 tbsp. of the white balsamic vinegar, 1 tsp. of mustard, salt, black pepper and garden herbs. Pour the dressing over the salad.
Chef’s Handyman tip: For the vegetarian version top with feta cheese.
Shopping list for the beet salad with apples and black or red currants for 4 serves: 6-8 beets, 3-4 cups of orange juice, 12 cherry tomatoes, red and black currants (a hand full) 2 apples, 4 tbsp. Dukkha spice, salt, black pepper, 1 bunch cilantro, 1 bunch garden herbs, white balsamic vinegar, olive oil, 1 tsp. mustard, for the vegetarian version, 1 feta cheese
Have a great start into the week, yours Chef’s Handyman team.
More delicious recipes with beets: