Roasted Beet And Apple Salad


3 medium red, gold, or Chioggia beets, or a combination

3 peeled shallots

7 tbsp. olive oil

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2 tbsp. white wine vinegar

2 tsp. honey

Salt and fresh ground black pepper, to taste

2 medium Pink Lady or Gala apples, cored and julienned (or cut into 1/4-inch strips)

5 ounces baby arugula, rinsed and spun dry


Preheat oven to 375 degrees. Remove beet greens and stems and rinse beets under cold water to remove any grit.  Wrap each beet in a piece of heavy-duty foil paper and bake for 45 minutes, or until just fork tender.  Transfer to a rack until cool enough to handle.

At the same time, place shallots into a small ovenproof dish with the olive oil. Cover dish with foil paper and bake shallots for 30 minutes.  Uncover dish and let shallots cool in the oil.

Remove skin from beets and julienne or cut them into 1/4-inch strips. Set aside. (Use gloves or coat your hands in olive oil to avoid staining them!)

Remove shallots from oil to a cutting board.  Thinly slice and reserve for garnish.

Whisk in vinegar and honey to remaining oil. Season vinaigrette with salt and pepper to taste. Set aside.

Toss arugula with half of the vinaigrette and arrange on a platter or divide it between 6 salad plates.

Combine the apple and beet strips and toss with a couple tablespoons of vinaigrette. Arrange the strips in the center of the arugula. Garnish with sliced shallots, drizzle with remaining vinaigrette, and grind some additional black pepper over salad. Makes 6 servings.