Serves 4
  • 3/4 lb beets
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh dill, chopped
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • Pinch granulated sugar
  • Salt and freshly ground pepper to taste
  • 2 McIntosh Apples, peeled and diced
  • Belgian endive
  • Dill sprigs

Wash beets and place (whole) in a saucepan and cover with water. Add a pinch of salt and bring to a boil over high heat and cook until tender (about 15 minutes). Remove beets from water and let cool slightly. When cool enough to handle, peel and dice the beets.

While the beets cook, whisk together oil, vinegar, dill, mustard, garlic, sugar, salt and pepper. Peel and dice apples. Mix apples, beets and dressing together and serve.