Panache is an ultra-chic restaurant in the Auberge Saint-Antoine, a boutique hotel created in a 19th-century warehouse. Its stone walls, rough-hewn timbers, candlelight and fireplace complement chef Fran?s Blais' contemporary Quebec cuisine showcasing local ingredients and their producers. Credit for this inspired salad goes to M. Leblond, who grows golden beets for Panache.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2007
Ingredients
Dressing:
Method
Trim off beet greens, leaving root and about 1 inch (2.5 cm) of stem intact. Wrap along with garlic and thyme in double thickness foil; roast in 400°F (200°C) oven until tender but not soft, about 1-1/4 hours. Unwrap and let cool.Meanwhile, in small pan, toast hazelnuts in same oven until fragrant and skins crack, about 5 minutes. Dump into towel; rub vigorously to remove most of the skins. Slice thinly. (Make-ahead: Wrap and refrigerate beets for up to 24 hours. Store nuts at room temperature.)
Dressing: In jar, shake together hazelnut and vegetable oils, apple cider, lemon juice, apple cider vinegar, shallot, garlic, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Peel beets; using mandoline or knife, very thinly slice crosswise. Halve and core apple; cut lengthwise into equally thin slices. Arrange beet and apple slices alternately on salad plates. Sprinkle with hazelnuts and chives; drizzle with dressing.
Nutritional facts Per serving: about
- Sodium 67 mg
- Protein 3 g
- Calories 238.0
- Total fat 19 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
%RDI
- Iron 8.0
- Folate 35.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 12.0
