Raw beet and apple salad with orange and pecan vinaigrette

Since summer is the best time to enjoy salads, today Loreto, author of Sabores de Colores , invites us to prepare one that is not only delicious and light, but also gives it a fun touch with the apple cut into endless spirals and the julienned beetroot. There's only one thing left to do: say "Bon appetit"!

A few months ago I was lucky enough to try raw beetroot in a salad , and as you can imagine I loved it. That characteristic earthy sweetness makes it a great match for fruits like apples or even oranges. In addition, beetroot has many beneficial properties for health. Did you know that it is from the chard family and that its leaves are also eaten?

This time, we will use only the root. I have been lucky enough to be able to get my hands on some beautiful organic specimens that inspired me to make this dish that I bring you today, a salad that I know will become a must this summer and that will surprise everyone who tries it.

Kitchen Craft fruit basket and Emile Henry wavy ceramic mould

We need to leave aside the well-known mixed salad and gradually start to acquire a wide repertoire of this type of recipes, all of them refreshing and nutritious, which will add colour to our table and liven up our meals, as well as being easy and quick to prepare.

INGREDIENTS (for 4 people)

• 2 large fresh beets
• 2 red apples
• 50g tender leaves (red lollo, lamb's lettuce, arugula and watercress)
• 75g crumbled feta cheese
• 4 pecans, toasted and chopped

For the orange and pecan vinaigrette:

• 10 pecan nuts
• 2 tablespoons orange juice
• 2 tablespoons apple cider vinegar
• 10 tablespoons extra virgin olive oil
• Salt
• Pepper

ELABORATION:

1. We begin by preparing the vinaigrette. To do this, lightly toast the walnuts and crush them in our Emile Henry mortar . Then add the juice, vinegar and oil, mix well and season with salt and pepper. Set aside.

2. Next, using the Spiralfix , with the collection container in place and in its fine julienne mode (IIII), we will pass the beets, previously washed and peeled. We will obtain thin strips of beetroot, about 3 mm thick. We will set aside.

Emile Henry ceramic mortar and Gefu Spiralfix cutter

3. Wash the Spiralfix to pass the apples through it to prevent it from being stained by the beetroot juice. For the apples, use the "endless spirals" mode and once washed, carry out the same process as with the beets. Set aside.

Remember not to take too long to finish the salad as the apple oxidizes quickly. If you are taking too long, you can sprinkle it with a few drops of lemon.

4. Finally, in the Emile Henry wavy ceramic mould , we will assemble the salad (the mould is great for this type of salad): at the bottom we will place the tender leaves, in the centre the beetroot which will give volume to the whole, around we will place the apple with a little grace and, finally, we will distribute the crumbled feta cheese and the chopped and toasted pecans.

5. Serve with the vinaigrette so everyone can season it to taste.


Have you ever tried raw beetroot? Whether you have or not, I hope you try this delicious salad and that you will definitely get the most out of the Spiralfix. I already have several recipes in mind, from soups, to woks, to stir-fries. How important is the presentation of our dishes! It's just a matter of a little imagination.

Loreto