Beet and Apple Carpaccio Salad with Maple Mustard Vinaigrette
  • For Salad:
  • 2 medium-sized beets (any colour)
  • 1 green apple
  • bunch arugula (or your favourite salad greens)
  • 1 tbsp hemp hearts (optional)
  • cracked black pepper (optional)
  • For Dressing:
  • ¼ cup apple cider vinegar
  • ¾ cup vegetable oil
  • ¼ cup maple syrup
  • 1 tbsp dijon mustard
  • generous pinch of sea salt
  • 2 tsp ground chia seed (optional)
  1. simmer beets, skin on, in salted water for 1½ hours, or until fork tender
  2. drain beets and run under cold water
  3. when beets are cool enough to handle, rub off skin with your fingers
  4. just before serving, thinly slice beets and apple on a mandolin (or by hand) about ⅛" thick
  5. layer beets and apple alternately in circle around the plate, starting from the outside and working in
  6. mound arugula in centre of plate
  7. sprinkle hemp hearts
  8. generously grind coarse black pepper
  9. drizzle with maple mustard vinaigrette
  10. served 4
  11. in a resealable jar (I used a 2 cup mason jar) combine all ingredients
  12. shake and set aside for ½ hour before use
  13. (chia seeds will thicken the dressing and cause it to emulsify, but they are optional and do not affect the taste)
Recipe by You Have Been Served at