Updated Waldorf Salad

My hands are bright pink again. You know what that means, people - beets! This is a fantastic salad, incredibly crisp and refreshing, with flavor to spare. None of the ingredients are "typical," and the dressing is unusual and delicious. This is an updated version of the Waldorf salad, but it is almost unrecognizable when you look at it as a whole.

Imagine it: tart Granny Smith apple, savory-sweet beets, crunchy toasted walnuts, and crisp savoy cabbage, all topped with a fabulous lemon-ginger olive oil dressing - I'm salivating at the thought, and I just ate it!

Updated Waldorf Salad
adapted from Stonewall Kitchen Favorites
serves 2

INGREDIENTS:

3/4 pounds beets (size and color of your choice)
1/2 head savoy cabbage, cored and thinly sliced
1/2 Granny Smith apple, peeled, cored, and thinly sliced
1/4 cup walnuts, toasted and coarsely chopped
2 teaspoons grated fresh ginger
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons EVOO
salt and freshly ground pepper
pinch of sugar

DIRECTIONS:

1. Preheat oven or toaster oven to 400. Wrap the beets in foil and bake for 45 minutes, or until just tender and easily pierced with a sharp knife. Unwrap and let cool. Peel and thinly slice. Refrigerate until ready to use.

2. Make the vinaigrette: in a small bowl, whisk together the ginger, lemon zest, lemon juice, and oil. Add salt, pepper, and sugar to taste. Cover and refrigerate until ready to serve.

3. Assemble the salad: Make a bed of cabbage on two plates. Top each with the beets. Drizzle with about 1/3 of the vinaigrette each. Top with apple slices and sprinkle with walnut pieces. Drizzle with remaining vinaigrette and serve.

I am so excited about this salad I can barely contain myself. Try it as soon as you can! Enjoy!