Throughout the growing season in the northwest, we look to the variety of seasonal favorites, from berries, green beans and snow peas, to peaches, pears and apples. Around this time of year, my kids know that we’ll start to enjoy the first of fall apples from nearby orchards.
We love apples sliced up on their own or dipped in almond butter for an afternoon snack. We often make a chunky applesauce on a cold autumn schoolnight. And my husband’s spiced cider is perfect for adventures outdoors and trips to local farms.
One of my son Patrick’s fall favorites is an Apple Beet Salad that he made last year at a local farmer’s market. He loves sharing this with visiting grandparents and friends. I think my daughter, Marci, likes that her fingers turn pink after mixing the beets.
What are some of your favorite ways of enjoying apples in the fall?
Apple Beet Salad
Yields 4 to 6 servings
2 large beets, cleaned, peeled & coarsely grated
2 large firm apples, such as Rome, Crispin or Granny Smith, cored, peeled & coarsely grated
1/2 cup currants or raisins
1/2 cup apple juice
2 tsp apple cider vinegar
1/4 tsp sea salt
2 tbsp honey
Combine the shredded beets, apples and raisins in a large bowl.
In a small bowl, wisk together remaining ingredients to make the dressing. Pour dressing over beet, apple, raisin mix and toss tell until well dressed (about 3 mins). Serve up and enjoy.
Photo: Feed Our Families