Thank you Patty for this recipe.  http://www.brokenteepee.com/2014/08/beet-salad-with-apples-raisins-and.html  Check out Pattys site for recipes and a lot of fun stuff.

 

Serves 2 – 3

2 medium beets boiled, peel removed and cut into small pieces*
1 medium apple peeled, cored and cut into small pieces
1/4 cup raisins
2 TBS walnuts, toasted and chopped
2 TBS French Walnut Oil
3 TBS Serrano Honey Vinegar
salt and pepper

Preheat oven to 350°

Add the French Walnut oil to the bottom of a baking dish. Swirl it around so that it covers the bottom. Add the beets, the apples and then the raisins. Sprinkle with salt and pepper and then add the Serrano Honey Vinegar. Give the mixture a good stir to make sure everything is coated with the oil and vinegar.


Bake in the preheated oven for about 20 minutes until everything is heated through and the apples have begun to soften.

While the beets are roasting toast the walnuts and chop them into medium sized pieces. Set aside.

*I boil the beets until they are fork tender. Then I remove them from the water and drop them into ice water or a sink full of cold water. After they are cool the skins will just rub right off. At this point you can use them in a dish like this or they can be sliced and frozen for later use.


To serve just put the mixture in a bowl and sprinkle with the chopped walnuts.

The hubby really enjoyed his beet salad. In fact, he is having the leftovers for his lunch today. The earthy beets, the sweet/tart apple and the raisins came together very well. The walnut oil added a touch of richness and the serrano honey vinegar added a little heat and a binding sweetness that pulled it all together.  He even drizzled a little extra of the vinegar on top because he is a man who loves his vinegar!

The flavored vinegars and oils from Devo are always delicious and add depth to my meals, salads and yes even my desserts. If you sign up for their newsletter you can keep up with their sales and discounts (bottom right of the page).

 

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