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