Apple and Beet Bones with Candied Ginger (VEG RECIPE)

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Prep Time: 30 minutes or less | Cook Time: 1 - 2 hours | Serves: 4
Appetizers » Salad » American

Ingredients:

****ermilk-apple and Beet "Bones" with Candied Ginger

I wanted to do something new and interesting. The idea of this stemmed from a beet and apple coleslaw with ginger in a ****ermilk poppyseed dressing and just kind of involved into this crazy thing. There are a lot of flavors here: sweet apple, tangy ****ermilk, savory-sweet beets, nuttiness from almonds and sesame seeds, and a hit of spice from the ginger. Eat the ginger with the beet and apple, which pulls it all together. In the future, I'd use regular sesame seeds, so it looks less sushi-like.

For the sauce:
1/4 cup ****ermilk
2 TB sour cream
1/4 tsp lemon zest
1/4 tsp finely grated ginger
1/2 tsp poppy seeds
1 tsp honey

For the bones:
1 granny smith apple
1 crisp red-ish apple, like Fuji or Gala
1 yellow beet
1 red beet
1 cup ****ermilk

For the ginger:
1 long slice of fresh ginger, sliced very thin
1 cup sugar
1 cup water

To coat the bones:
3 TB almonds, ground to a powder
2 TB sesame seeds

Special tools: concentric biscuit cutters

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[bholus10]

Step 1:

Trim and wash beets, encase in foil, and roast for 1

hour in a 400 degree oven.

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Step 2:

Whisk sauce ingredients together. Set aside.

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Step 3:

In a small shallow s****et, bring the water and sugar for the

ginger to a boil. Add the ginger and simmer until ginger turns
translucent and candies, about 8-10 minutes. Remove and set

aside, and reserve the syrup for dessert.

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Step 4:





Using biscuit cutters in concentric sizes, slice off a
cheek of apple, cut a round with the biscuit cutter, trim

so both sides are flat, and set in a shallow bowl of ****ermilk.