Beet and goat cheese are unbeatable together, one of the best proof of that is my gnocchi, that I have already prepared salty and sweet as well. In the mentioned sweet version included blood oranges in the dish, but this time I have picked apple for the fruit component of the dish. Tarragon goes perfectly well with apple and beet, so I only needed something crunchy. I decided to add walnuts, also because I used walnut oil in the dressing. Both baked and raw beets are included in the salad and the feta cheese brings that missing saltiness. Look for the real thing made of sheep's and/or goat's milk!
1 medium yellow beet per person + 1 chioggia, if available
1 apple per person
2 tablespoons honey
4 tablespoons walnut oil
2 tablespoons white balsamic vinegar
1-2 pinches of ground anise
100 g feta cheese
1 bunch of tarragon
handful of walnuts
Bake yellow beets in the oven for about 20 minutes, then slice them. Slice apples as well and put them into lemon water in order to prevent it from getting brown. Melt honey over low heat, then add sliced baked beet and caramelise, then season with ground anise, salt and pepper. Slice raw beet with a help of a mandoline. For the dressing mix together walnut oil and balsamic vinegar, then stir in the honey glazed beets, season with a little salt. Mix the drained apples to the rest and serve it with fresh tarragon, feta cheese and walnut.