A hearty cooked salad of beets, broccoli, and onion, tossed with fresh apple, toasted pecans, and apple cider vinaigrette is a refreshing complement to the sandwiches typically served for afternoon tea.
Serves: 8 (3/4 cups)
- 3 small golden beets with greens
- ¼ cup olive oil, divided
- ¼ cup thinly sliced red onion
- 2 loose cups (approximately 6 ounces) broccoli florets, quartered
- 2 teaspoons minced garlic
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon fresh lemon juice
- ¼ teaspoon fine sea salt
- 1 medium green apple, cored and chopped
- ½ cup chopped toasted pecans
- Using a sharp knife, cut greens from beets. Wash and dry leaves thoroughly. Chop leaves. Using a Y-shaped vegetable peeler, peel beets. Using a sharp knife, dice beets into approximately ¼-inch cubes.
- In a medium skillet, heat 1 tablespoon oil over medium heat. Add beets, and sauté until lightly browned and tender when pierced with a fork, 6 to 7 minutes, stirring often. Add onion; cook until softened, approximately 2 minutes, stirring frequently. Add broccoli and garlic; cook until broccoli is bright and tender, approximately 2 minutes. Fold in chopped beet greens and remove from heat.
- In a medium bowl, whisk together vinegar, mustard, honey, lemon juice, and salt. Very gradually add remaining 3 tablespoons oil, whisking constantly until fully emulsified.
- In a large bowl, stir together broccoli mixture, apple, and pecans. Add vinaigrette, and toss gently until salad is evenly coated. Serve immediately.