Apple & Beet Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:08 PM PST

Story Updated: Mar 31, 2008 at 12:08 PM PST

Ingredients

Apple & Beet Salad - 9/11/2006

5 medium sized beets 1 head baby frisee
1 head watercress 2 Granny Smith apples
1/2 cup orange juice 1/4 cup sherry vinegar
2 shallots 1 cup olive oil
Salt and pepper to taste

Directions

Bring beets to a boil. Let cool and peel off skin. Wash and trim frisee and watercress. Julienne apples.

To make the vinaigrette dressing, put orange juice, sherry vinegar and shallots in a blender. Puree until the shallots are combined thoroughly. Season with salt and pepper and add oil in a steady stream while the blender is running.

Divide the dressing in half. Blend half of the dressing with one cooked beet. Your left with an orange vinaigrette and a beet vinaigrette.

Toss frisee and watercress in the orange vinaigrette. Slice each remaining beet into four pieces. Arrange frisee and watercress on a plate with the pieces of beet and topped with slices of apple. Drizzle beet vinaigrette around the salad. Serves 4.

Recipe from Brian Scheehser, Hunt Club in the Sorrento Hotel

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