Beets, Thyme, and Apple Salad Recipe by Gardenuity
In the cooler months of autumn, it's time to embrace the season and enjoy the bounty of the harvest. This article features a delectable Beets, Thyme & Apple Salad Recipe from Food & Wine, perfect for adding a touch of flavour to your autumn meals.
Before we dive into the recipe, let's talk about growing your own beets for a fall garden. Plant beet seeds in late summer to early fall, about 50 to 70 days before your first expected frost. This generally means planting between late July and early August in cooler zones (3-5), early to mid-August in moderate zones (6-7), and late August to September in warmer zones (8-9). Beets germinate best in soil temperatures between 50°F and 75°F.
To grow beets, sow seeds about 1 inch deep and thin seedlings to 3-4 inches apart once they emerge, allowing room for root growth. Keep the soil evenly moist with roughly 1 inch of water per week, using mulch to retain moisture and control weeds. Beets tolerate light frost and often taste sweeter after a freeze, so harvesting can occur even after the first chilly nights.
For the perfect Beets, Thyme & Apple Salad, you'll need 4 large beets, 5 thyme sprigs, extra-virgin olive oil, salt, freshly ground pepper, apple cider vinegar, Dijon mustard, prepared horseradish, salted pistachios, and a green apple. Preheat your oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast the beets until they are tender, about 1 hour and 45 minutes.
Once cooled, peel and cut the beets into 3/4-inch dice. In a large bowl, whisk apple cider vinegar with Dijon mustard. Add horseradish, salt, and pepper to the dressing, then toss with the beets and pistachios. Assemble the salad by transferring the beets to a platter, topping with the apple, and serving it cold.
This salad offers a sweet, savory, and slightly spicy flavor profile, making it a delightful addition to your autumn table. Pair it with a fresh loaf of sourdough bread or Herby Garlic Flatbread for a complete meal.
Beets are not only delicious but also nutritious, boasting high levels of iron, fiber, and vitamins A & C. They are well-suited for cool-season gardens and thrive in cooler temperatures. If you're still considering planting your autumn garden, vegetable garden kits could be a great starting point.
In addition to the root, beet greens are edible and nutritious, great for salads or cooked as greens. You can also roast beets and use them in various meals, including desserts, or create roasted beet and heirloom tomato salads, or roasted beets on their own or as part of jams or spreads, using spices like cinnamon and lemon peel to add flavor complexity.
Enjoy the fresh, homegrown taste of beets through the fall season and incorporate them into flavorful, healthy meals. Happy harvesting and happy cooking!
- For a fall gardening project, plant beet seeds in late summer to early fall in your home-and-garden, allowing for a harvest before the first frost.
- To complement your autumn lifestyle, consider cooking a Beets, Thyme & Apple Salad, using fresh beets, found in food-and-drink sources like Food & Wine, for a flavorful addition to your meals.
- Besides adding beets to your meals, explore the versatility of beet greens in your cooking, using them in salads, or cooking them as a nutritious side-dish, enhancing the diversity of your food-and-drink options.
