LCBO Food & Drink Autumn 2015

beets at the end because they will colour the whole salad.

cook 40 to 45 minutes or until beets are ten- der; drain beets and allow to cool to room temperature. 3 Peel the skin off the beets, slice in half and slice each half into quarters. Reserve red and golden beets in separate bowls. 4 Peel, core and slice the apples into pieces roughly the same size as the beets and add to the bowl of golden beets. 5 Tear the mozzarella into similar size pieces and reserve. 6 Toss the vinaigrette with the orange beets and the red beets, reserving some for the aru- gula. On individual plates, layer apple slice, golden beet and red beet. Mound some aru- gula on top of each salad. Scatter mozzarella on top. 7 Roughly chop the almonds and sprinkle over the salad.

DRESSING 1 tbsp (15 mL) dried lavender 1 tbsp (15 mL) honey 3 tbsp (45 mL) apple cider vinegar

½ cup (125 mL) canola oil Salt and pepper to taste

SALAD 1 large red beet 1 large yellow beet 2 apples (gala or empire, preferably) 1 whole Mozzarella di Buffalo 2 cups (500 mL) baby arugula ¼ cup (60 mL) toasted sliced almonds

THE HUBB EATERY & LOUNGE AUTUMN SALAD Tender beets, crisp apples, soft mozzarella and crunchy almonds combine to make this salad a textural delight. The floral sweetness of the dressing is offset by peppery arugula leaves and the result is a salad that tastes of crisp fall afternoons with the colour of autumn leaves. Presentation is an individual expression. You can create any kind of plate you want. Just make sure to add the red

1 To make dressing, combine all ingredients in a blender or use a hand blender to emulsify. Season with salt and pepper to taste; set aside. 2 Add beets to cold water to cover and bring to a boil, reduce heat to a simmer, cover and

Serves 4

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