In this really good, warm ‘salad’, the two main elements, apples and beets, are sautéed separately, but assembled on one serving platter, finished with a lemon-horseradish sauce. In this way the apples retain their color, unless you like a pink and red palate. Pears would work here, too, but they should be a bit under ripe or they’ll fall apart. In lieu of beets, try celeriac, kohlrabi, turnips, winter squash. The white roots won’t make for as colorful a presentation as beets or winter squash, but the salad will still taste good. If you’re making a large batch, increase ingredients as needed.
2 medium-sized beets
2 medium-sized apples
1 T vegetable oil, or use all butter, plus more if needed
1 T butter, or use all vegetable oil, plus more if needed
2 T lemon juice
1 t prepared horseradish; or prepared mustard (grainy mustard is good here)
salt and pepper, to taste
fresh chopped herb, such as parsley or chives, for garnish, optional
1. Peel beets, if you wish. Dice. Set aside.
2. Just before you begin the sauté, quarter apples, core, then slice each quarter into halves or thirds.
3. Combine oil and butter in a skillet over medium heat until butter has melted and still a little foamy. Add apples slices and sauté until they’re a little browned but still retain their shape. Remove from skillet to a plate and keep warm.
4. Add more oil and/or butter to the skillet if needed. Stir in the beets and sauté until hot and a little tender. Keep a bit of crunch (or not).
5. Remove from skillet and put them in the middle of a serving plate. Arrange apple slices around beets.
6. Put skillet back on element and add lemon juice and horseradish. Bring just to a simmer, scraping up any of the ‘fond’ on the bottom of the skillet and stirring to combine with the fat left in the skillet. Pour over the beets, season with salt and pepper, garnish with chopped herb.