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Salad of Frisée, Fuji Apple, and Marinated Beets

Servings: 6 to 8

The beet “noodles”—long, spaghetti-like strips of the root vegetable—are increasingly available at supermarkets and add to this salad’s festive feel.


For the marinated beets

  • 1 cup grapeseed or canola oil
  • 1/3 cup apple-cider vinegar, preferably Bragg
  • 2 tsp. chopped fresh thyme leaves
  • 1 tsp. Dijon mustard
  • 2 tsp. granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1 lb. (about 5 cups) beet “noodles,” rinsed and patted dry

For the salad

  • 3 heads frisée (about 1 lb.), trimmed, cored, outer leaves removed, and cut into 1-inch pieces (about 8 cups)
  • 2 Fuji apples (about 3/4 lb.; about 4-1/2 cups), quartered, cored, and very thinly sliced
  • 8 oz. baby kale (about 12 packed cups)
  • 4 oz. (11/4 cups) toasted coarsely chopped walnuts


Marinate the beets

  • Put the oil, vinegar, thyme, and mustard in a sealable jar along with 1 tsp. of the sugar, 1 tsp. salt, and 1/2 tsp. pepper. Shake well to combine.
  • In a medium bowl, toss the beets with 1/4 cup of the vinaigrette, the remaining 1 tsp. sugar, and 1/2 tsp. salt. Cover and marinate for 1 hour at room temperature and up to 1 day in the refrigerator.

Make the salad

  • In a large bowl, toss the frisée, apples, and kale with 1/2 cup of the vinaigrette. To serve, put 2 latkes on a salad plate, and then top with a mound of the greens and a tangle of the beets. Sprinkle with the walnuts, and drizzle with the remaining vinaigrette to taste. Pass any remaining vinaigrette at the table.


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