Adapted from Cook with Jamie by Jamie Oliver
4 beets, washed, peeled, and cut into matchsticks (aka, julienned)
2 green apples, (peeled or not—your preference), cored, and cut into matchsticks
7 ounces goat, feta, or gorgonzola cheese
3 tablespoons lemon juice
1 tablespoon white balsamic or white wine vinegar
1/2 cup olive oil
Salt and pepper, to taste
A handful of fresh mint or parsley, washed and roughly chopped
1/2 cup pine nuts or chopped pistachios or almonds (optional)
- In a small bowl, mix lemon juice, vinegar, olive oil, salt, and pepper to make the dressing.
- In a large bowl, pour the dressing (more or less, to your taste) over the beet and apple matchsticks.
- Individually plate the salad, crumble cheese on top, and sprinkle with herb leaves and nuts (if using).
Serves 4. Prep time, 15–30 minutes (less time if using food processor with julienne blade).
Cook’s note: If you like dressings a touch more sweet than tangy, add 1 teaspoon of castor (fine) sugar to the dressing until completely dissolved.
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