Red beet, carrot, apple and egg salad
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: salad appetizer gluten-free soy-free sugar-free vegetarian red beets carrots apple egg blue cheese
Ingredients (serves 1, to be multiplied as needed)
- 2 small red beets
- 2 small carrots
- 1 large egg from pastured poultry
- 1/2 medium apple
- 1/8 teaspoon fine sea salt, or to taste
- A pinch of freshly ground black pepper
- A splash of sherry vinegar
- 1-2 tablespoons / 15-30 ml mayonnaise, possibly homemade, to taste
- 1/2 ounce / 15 grams Point Reyes Bay Blue4 OR other sweet blue cheese
Note: I recommend purchasing a bunch of red beets with their greens. Cut off the greens about 1 inch / 2.5 cm from the root and consume them as soon as possible like you would other types of dark leafy greens.
Heat the oven to 375 F / 190 C.
Scrub the red beets well. Scrub the carrots well and scrape the surface with a blade to remove a thin layer of skin. Wrap each in foil and place them on a baking sheet or baking pan. Put in the oven and roast the vegetables until easily pierced with a blade. Check the carrots after 30 minutes and the beets after 45 minutes and gauge the cooking time remaining for each.
Let the carrots cool until easy to handle, then slice them (half the slices if the carrot is wide) and set them aside. Let the red beets cool until easy to handle, then slip off the skin. Cut the beets in bite-sized pieces and set them aside.
In the meantime, hard-boil the egg, let it cool, then peel it and dice it. Crumble the cheese. Just before assembling the salad, dice the apple (peeling optional).
Compose the salad using the vegetables, apple and egg. Season with salt, pepper and vinegar and toss. Add the mayonnaise and toss, then add the blue cheese, toss one last time, and serve.