' Dunham Cellars - Beet and Apple Salad

Beet and Apple Salad

DUNHAM CELLARS WINE CLUB - February 2015

BEET AND APPLE SALAD

-Recipe courtesy of Food Network Kitchen

INGREDIENTS:

• 2 apples, thinly sliced
• 4 stalks celery, thinly sliced
• 1 shallot, minced
• Juice of 1 lemon, freshly squeezed
• 1 medium beet
• 1 teaspoon sugar
• 3 Tablespoons walnuts, chopped
• 3 Tablespoons olive oil
• Coarse salt and freshly ground pepper, to taste
• Endive

WINE PAIRING:

2012 Wine Club Sangiovese

COOKING INSTRUCTIONS: 

Toss apples, celery and shallot in a bowl with the lemon juice. Peel beet and slice into matchsticks. Add to the bowl. Toss in sugar, walnuts and olive oil. Salt and
pepper to taste. Let stand 10 minutes, then serve on a bed of sliced endive.

Serves 4