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About the Dish

  • Beets

    Beets

  • Arugula

    Arugula

  • Apple

    Apple

  • Carrot

    Carrot

  • Sliced Almonds

    Sliced Almonds

  • Dill

    Dill

  • Sour Cream

    Sour Cream

  • Mayonnaise

    Mayonnaise

METHOD

1
Please read entire recipe before beginning.
2
Peel beets. Cut each beet lengthwise into eighths. Place beet slices in a bowl; add 1/2 teaspoon kosher salt and cooking oil. Mix thoroughly. Spread out on a baking pan, cover pan tightly with aluminum foil, and place in oven. Cook 20-25 minutes, or until beets are easily pierced with a fork. Remove from oven, uncover and allow to cool at least 4-5 minutes.
3
While beets cook, assemble the rest of the salad: Wash and dry arugula; place in a large bowl. Peel and quarter apple, then cut out the core and seeds. Thinly slice apple quarters, and add to bowl. Remove outer peel from carrot and discard, then use peeler to cut carrot into thin shavings. Add shavings to bowl. Add almonds to bowl.
4
Prepare the dressing: Pick and chop dill fronds. In a small bowl, combine dill, sour cream, mayonnaise, horseradish, vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Mix thoroughly to combine.
5
Add the dressing to the salad bowl, and toss well to coat vegetables. Taste and adjust seasoning as desired.
6
Divide beets between 2 plates. Top with salad. Enjoy!