Earthy beets combine with fresh, crisp apples and spicy radish to make this salad perfect for fall. Served on a bed of frisée lettuce and topped with candied pecans and alfalfa sprouts, this salad is tasty and robust. The spiced apple cider vinaigrette is the perfect complement to this refreshing salad.
- 1 head of frisée lettuce
- 1 beet, sliced thinly
- 3 radish, sliced thinly
- 2 apples, sliced
- 1 cup of pecans*
- 2 cups of alfalfa sprouts
- 2 parts olive oil
- 1 part apple cider vinegar
- A squirt of honey or other liquid sweetener
- A pinch of salt
- A pinch of cinnamon
To prepare the salad simply ensemble the lettuce and vegetables. Use lemon juice on the apples to prevent growing if you are preparing this dish in advance.
For the dressing add all of the ingredients to a glass jar or water-tight container. Shake hard for 20 seconds, until oil has emulsified. Taste, season more if desired and dress salad.
* To candy the pecans simple heat 2 tablespoons of sugar in a pan on low heat. When sugar begins to melt add the pecans and stir, covering them all with the sugar. Remove from the heat as soon as this process is complete and add to a sheet on non-stick baking paper. Allow to cool and harden then store in an air tight jar.