I think we're all in need of a break from the holiday gluttony. Before the parties begin, before the cocktails and cookies lead you to a New Year's resolution that beats last year's by 5 pounds, what do you say me and you take a little breather?
Freshen up with this light, crunchy salad. The whole batch probably has less calories than a glass of eggnog.
I'm just saying.
Beet & Apple Salad
(yield: 6-8 servings)
1/2 cup canola oil
6 shallots (about 1/2 cup), sliced into thin rounds
1 large beet (about 1lb), peeled & julienned*
1 large grannysmith apple, julienned
1 1/2 oz red onion, thinly sliced
juice of 1/2 a lemon
salt & pepper, to taste
Heat the oil in a small saucepan or skillet over medium-low heat, about 2-3 minutes. Once oil is hot, drop the sliced shallots into the pan. Cook 8-10 minutes, until they are golden brown and crispy. Remove the shallots from the oil, place on a paper towel, and sprinkle with a pinch of salt. Set aside.
Strain the cooking oil into a bowl, and let cool. Reserve.
Combine julienned beets, apples, and onions in a large bowl. Dress with reserved shallot oil, lemon juice, salt, and pepper. Toss to combine, top with fried shallots, and serve.
* The grater attachment of a food processor produces perfect beet and apple matchsticks. If you don't have the attachment, you can use a hand held mandolin to form thin slices. Stack the slices, and then just cut into 1/4-inch matchsticks.