Fennel & Apple Salad with Roasted Beets

Christoph — Mon, 22 Feb 2016 20:20:54 +0000

Thinly sliced fennel and granny smith apples offer a contrast of flavors and add a crunch to this amazing salad with roasted beets, toasted walnuts, and crumbled goat cheese. Light and fresh, this easy to make salad is tossed with a Dijon-honey vinaigrette, and makes the perfect side dish for a pork tenderloin or chops.

Fennel & Apple Salad with Roasted Beets

Course Salad

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings 6 people

Ingredients

Vinaigrette

¼ cup fresh lemon juice
2 Tablespoon olive oil
1 Tablespoon Dijon mustard
2 teaspoon honey
1 teaspoon shallot minced

Toss

1 fennel bulb trimmed, cored, and thinly sliced about 4 cups
1 Granny Smith apple cored and thinly sliced
zest of 1 lemon minced

Top with

½ cup crumbled goat cheese
½ cup walnuts chopped and toasted
1 cup roasted beets cut into ½” thick half-moons (1 large beet)
fennel fronds

Instructions

Heat oven to 425º F.
Peel beets and cut into ½” thick half-moons. Toss with a 2 Tablespoons of oil and place in roasting dish.
Sprinkle with salt and pepper.
Roast 20 to 25 minutes or until fork tender. Set aside to cool completely.
Whisk together all ingredients for dressing.
Thinly slice fennel and apple, toss with lemon zest and dressing.
Place fennel and apples on a serving plate and top with goat cheese, walnuts, beets, and fennel fronds.

Notes

Beets can be roasted ahead of time and held in the fridge. When ready to prepare salad, bring beets to room temperature before adding to the salad.

The post Fennel & Apple Salad with Roasted Beets first appeared on James & Everett.

Sweet Potato Hash with Apple & Bacon

Christoph — Sun, 29 Sep 2013 15:30:42 +0000

Tender garnet yams and Granny Smith apples create an interesting combination in this savory and sweet hash. Bits of crisped bacon, onion, and pepitas complete the dish by adding an amazing depth of flavors and textures to this colorful and delicious fall hash.

Sweet Potato Hash with Apples & Bacon

Course Side Dish

Cuisine American, Holiday

Prep Time 15

Cook Time 45

Total Time 1

Servings 12

Ingredients

2 garnet yams peeled and cut into 1/2-inch dice
Extra-virgin olive oil
Kosher salt
4 - 6 slices thick cut bacon cut into lardons
1 large onion cut in 1/2-inch dice
2 Granny Smith apples cored and cut into 1/2-inch dice
4 scallions white and green parts separated and thinly sliced
1/2 cup green pumpkin seeds pepitas, toasted

Instructions

Heat oven to 400° F.
In a large bowl, add the sweet potatoes, drizzle with olive oil and sprinkle with salt. Toss to evenly coat the sweet potatoes.
Arrange them in a single layer on a baking sheet. Roast the sweet potatoes for about 10 – 15 minutes or until they are soft but not mushy. Remove from the oven and set off to the side.
In a dry skillet over medium-high heat toast the pepitas until they have taken on some color.
Drizzle a tablespoon of olive oil in a large saute pan. Add the bacon and place the pan over medium heat to slowly render the fat.
When the bacon has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and aromatic.
Add the apples and the scallion whites and saute for 3 to 4 minutes.
Stir in the sweet potatoes, and saute until the sweet potatoes are cooked through and starting to become crispy, about 10 to 15 minutes.
Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.

Notes

By adding some sage, thyme and dried cranberries, this dish would make a fantastic side dish on Thanksgiving table.

The post Sweet Potato Hash with Apple & Bacon first appeared on James & Everett.

granny smith apples | James & Everett

Fennel & Apple Salad with Roasted Beets