Wednesday, May 25, 2011
I found a great recipe in Food & Wine Magazine that I want to share with my beet lovin' brethren. The beets are roasted with a little thyme, tossed in a dressing that has mustard and horseradish, then topped with Granny Smith Apples and pistachios. I recently put a bit of goat cheese on top and the creamy texture and taste added a nice touch.
Lots of flavors going on here with the tart apple and the horseradish punch; it's a challenge to find a wine that compliments. I've tried various reds and whites and while many have worked to some degree, I still haven't found "the one". (sounds a bit like dating) Luckily this salad is not a main course but still; I love a good challenge. Would love your feed back.
Here is the recipe along with a much more appealing photo: