Friday, January 3, 2014

Beet, Apple and Toasted Hazelnut Salad with Horseradish Cream

When we were in Portland last week we had an excellent dinner at Tabla Mediterranean Bistro.  Alex and I started with a delicious
"Beet and Apple
 celery root, hazelnuts, horseradish cream, arugula" salad.

This is a simple variation of Beet Salad with "Horseradish Panna Cotta",
basically apples, beets, and hazelnuts with a horseradish cream.  I did not use any celery root and served the beets and apples on a bed of baby winter greens.


Make the horseradish cream:  whip together in a small blender until very smooth:

4 T "cream" *
1 1/2 T  horseradish ** (adjust quantity to taste and hotness of horseradish)

Combine:
2 medium beets, peeled, cooked until tender, then cooled and sliced
2 small apples, quartered, seeded, and thinly sliced
~ 24 roasted hazelnuts

Add the horse radish cream to the beets, apples and nuts and toss gently.

Divide among 4 salad plates:

Arugula or winter greens

Top with the beet and apple mixture.

* First try I used low fat plain yogurt.  It was good but would be much better with 4 T heavy cream, softly whipped or 4 T sour cream. Tried it with real cream and the horseradish seemed too muted, then the porch lights went on....

**  Think what made the Tabla salad so special was fresh horseradish!  Next time....  Yes!  Fresh horseradish, finely grated really gives this salad a special zip.


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