Paul Osher of Bean and Thyme sells prepared food at the Sunday, Main St. farmers market in Santa Monica.  He sources all of his ingredients from the market – including the beets and apples that he roasts and makes into a salad.  (Recipe after the jump)

Here’s the basic recipe:

* Put beets into a foil package with a little olive oil and water.  Roast in a 350/400 degree oven for about an hour.

* Peel and chop apples and roast separately from the beets.

* Chop the beets and toss with the apples in a vinagrette.  Paul likes his dressing a little more tart than usual for this salad – he recommends using 2 parts oil to 1 part vinegar (instead of the traditional 3:1).

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  • Paul Moses

    add walnuts?

  • exchangerates

    I used some granny smith apples and my homemade blackberry vinegar instead of plain white vinegar. Delicious and refreshing taste!