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Watermelon radishes are the star of this creamy jewel toned salad. Colorful radishes, the jewel of the root vegetables, are accompanied by individual "gems" from pomegranates and ojia pixi wedges. Combined with the silky smooth texture of butter lettuce and mildly sweet dressing, this colorful salad pairs well with fish or poultry.
This is the recipe for beet salad the way my parents made it. In autumn they would harvest the huge bed of beets in the garden, and then a big production would ensue. Boiling dozens of beets, first peeling and then grating them until we had a big laundry bin of salad, ready to be filled into canning jars. After all the hard work we had a big shelf full of shiny, canning jars filled with beet salad. During the winter months right into spring this was the go to on the days my mom was short on time. Mashed potatoes, eggs sunnyside up and a jar of beet salad and we were set and satisfied. Nowadays I don‘t boil 50 kgs of beets, but I still love this salad. I boil only 1 or 2 kgs beets and we eat the salad fresh, but it is a recurring item on our table.
And it is no mistake, that there is no oil listed in the ingredients. There is truly only salt, cumin and vinegar. Beets have an oily quality, when they are cooked. Adding oil would not only be superfluous, but cause an unpleasantly greasy mouthfeel. So, only salt and vinegar and don‘t be shy with them. The cumin can be a bit much, if you don‘t break it down. You can do this either by cutting it finely with a big knife, or pestle it together with the salt before adding it to the salad.
The apples are harvested now and ready to be transformed into a whole lot of delicacies. Roast apples are uncomplicated, comforting, but delicious. We like to eat it with lukewarm vanilla sauce. Mmmmh!
For baking slightly tart apples are best. So I incorporated in this recipe a selection of tart apples that work well for baking. Delbarestivale is ripe in late summer, when the other baking apples are not available yet. Boskop is my all time favorite: it has a wonderfully complex aroma when baked, but I don‘t like to eat it raw. Cox orange, Elstar, and Jonagold are juicy and fresh when eaten raw, but when they are more ripe and tender they are perfect for baking. Granny Smith is my choice if I cannot get one of the other kinds, as they are available nearly all year round from some place over the world.