Every week, I make one recipe from Latviešu ēdieni.
As you might have guessed by now, I’m not very good at following recipes. I often take a few recipes that have components that sound good and create something new from the bits I like. This was one of those days.
(I had class last night, so my husband prepared this one. Though I arrived home earlier than we expected, it was dark, late and we were hungry — no pictures of this one for now. Plus, I’ll tell you what it looks like: dark red beets and pink everything else.)
We had some leftover roasted beets from the farmer’s market, a ton of apples from our apple tree and freshly prepared horseradish, so I decided to mix up two of the recipes in Latviešu ēdieni so we could take advantage of our supply. Besides, never allow a recipe to preach at you — pay attention to what you need to use, what looks good and what’s fresh. Substitutions are better than wasting food or using unripe or bad.
This recipe is excellent on its own, but I think it still needs some tweaking. In particular, it needs some hard-boiled egg, which we didn’t have time to cook by the time we realized it, so I’ve added that into the recipe.
Roasted Beet, Apple and Walnut Salad [printable recipe]
Adapted from recipes in Latviešu ēdieni
- about 8 ounces roasted beets
- 1 Granny Smith or other tart apple, cored, peeled and quartered
- 1/4 cup walnuts, toasted and roughly chopped
- 1 hard-boiled egg
- 2 ounces (or to taste) sour cream
- prepared horseradish, to taste
Julienne the beets and dice the apple. I used an egg slicer twice on hard-boiled egg to get a similar julienned size, but roughly chopping works too. Toss beets, apples, egg and walnuts together in a medium bowl, sprinkling with a bit of salt. Mix in sour cream until it is nice and creamy, adding horseradish to your taste.
- My horseradish that I prepared is very strong, so I don’t need as much as I would have if I used Beaver’s prepared horseradish, for example.