Chioggia Beet and Green Apple Salad

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Chiogga Beet and Green Apple SaladThe last couple of weeks have been busy, but, that does not mean I have not been wandering around finding things to cook. Well, in most cases it really is not that much of a choice, as a family we need to eat, and so there is always kitchen action going on, and midst this kitchen action I discovered the chioggia beet.

Now, the chiogga beet (pronounced kee-OH-gee-uh) is a pretty Northern Italian beet, that is actually striped when sliced. I discovered this beet during my meanderings at the Hilltop Hanover Farm, and in this salad, I have roasted the beets.

Chiogga Beet and Green Apple SaladAll of that roasting actually fused the colors and got me these pretty pink beets that actually do not streak everything we are working with, resulting in a very pretty pink salad. I paired this with some chickpea, and chopped green apples. I think I will actually vary the beans next time round to add more color to the mix. Every loved the salad, and I combined some as a wrap for lunch as well.

Chiogga Beet and Green Apple Salad

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

A lovely fall salad made with chioggia beets, granny smith apples and chickpeas.

Ingredients

  • 6 to 8 medium sized chiogga beets
  • 2 medium sized granny smith apples
  • ¼ cup dried cranberries
  • ½ cup cooked chickpeas
  • 1/2 thinly sliced red onion (optional)
  • ¼ cup sunflower seeds
  • 3 tablespoons fresh lime juice (about ½ lime)
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon black salt
  • 1 tablespoon chopped cilantro

Instructions

  1. 1. Heat the oven to 350 degrees, wrap the beets in foil and place in a baking dish and bake for about 40 minutes.
  2. 2. Cool, peel and cube the beets.
  3. 3. Place in a mixing bowl.
  4. 4. Cube the apples, removing the core and the seeds, it is not necessary to peel the apples.
  5. 5. Add in the cranberries, chickpeas, red onions (if using) and sunflower seeds.
  6. 6. Stir in the fresh lime juice, red cayenne pepper and black salt. Sprinkle with the cilantro and serve.
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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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