RUTH’S BEET & APPLE SALAD
A healthy yogurt dressing covers sweet beets and tart apple, making this salad a surprisingly delicious starter. Serving 6, this recipe is featured in Ruth Milstein’s Gourmand award-winning recipe book ‘Cooking with Love: Ventures into the New Israeli Cuisine.’
Ingredients
3 medium size beets, peeled and cooked
2 tart apples, granny smith, peeled and cored
1 cup bean sprouts, washed
1/2 cup walnuts, chopped into large pieces
1/2 cup raisins, washed
Dressing
1 cup plain yogurt
1 teaspoon mustard
1 tablespoon honey
2 teaspoons fresh thyme leaves
Chives for garnish
Freshly ground pepper
Slice the beets and the apples horizontally, squeeze bit of lemon over sliced apples and transfer into separate bowls. Refrigerate for 3 hours.
Meanwhile in a small bowl, mix the yogurt, mustard, honey, and 1 teaspoon thyme leaves and refrigerate.
To serve
In a large round serving platter arrange the sliced beets all over as a flower. On top of the beets arrange the sliced apples.
Then on top of the apples put the bean sprouts, walnuts, and the raisins.
Arrange the chives between the beets for garnish.
Pour the dressing on top; sprinkle with remaining 1 teaspoon of thyme leaves and season with pepper
