Wakefield – Crisp Fall Salad

beet and apple salad

Golden Beets + Courtland & Golden Delicious Apples + Maple Mustard Dressing

There are always going to be a couple of those Saturdays at the farmer’s market each season that are soggy and wet. This week, when the sun decided to hide, and the rain gods were more than benevolent, I decided to make things bright using some nature’s sunshine since I could not use the electrical stove initially.

The golden beets made up for the lack of sunshine.

I chose golden beets since they would not bleed into my apples and they added a great contrast against the red of the apples, in addition to their earthiness. I also used two types of apples for a sweet and tart balance. A little red onion provided the zing and the mint elevated the flavors of this crisp salad to another level.

Due to the heavy downpours in the morning, only a few brave and committed souls ventured to the market. This gave me the opportunity to walk around and bring samples to all the vendors who were huddling under their tents, trying to keep warm and dry. Sharing these small morsels of food, reminded me that food is a great stimulus for community. Especially when we needed it the most.

beet and apple salad
Let the sun shine….

By the time we finished the salad, the rain had petered off, with the threat of lightning low, we brought out the stove, and heated some fresh cider and raspberries with some maple syrup that warmed our insides. Check the link here for that recipe!

At the end of the day, there was nothing wet or soggy about our spirits.

The apples and beets came from Farmer Dave’s, the onion from Kelly’s Farm, the mint from Flats Mentor Farm, and the maple syrup from Ackermann Maple Syrup.

Serves 5-6

    2½-3 cups chopped beets
    2½-3 cups chopped apples
    ¼ cup chopped red onions
    2 tbsp. chopped mint
    ¼ cup apple cider vinegar
    2 tbsp. maple syrup
    3 tbsp. extra virgin olive oil
    ½ tsp. salt
    ¼ tsp. ground black pepper
    ¼ tsp. ground mustard seeds

  1. Wash the produce, peel the beets and onion, chop and dice the veggies with the chopped mint
  2. In a separate bowl, pour in the cider vinegar, maple syrup and spices and pour in the olive oil while whisking vigorously until all the elements are blended, check for sweet and tart balance and add anything as needed
  3. Pour the vinaigrette over the vegetables and mix, check for salt and chill before serving

You can enjoy this insanely crisp and fresh salad over a grain bowl, over your favorite greens or eat with some chips like a salsa.

One Reply to “Wakefield – Crisp Fall Salad”

  1. The color, texture & flavors were delightful!! Really enjoyed this refreshing salad and will be sure to try it at home:-)

Leave a Reply