Roasted Beet and Apple Salad with Caramelized Fennel and Citrus-Ginger Vinaigrette by the Classic Diner

At the Classic Diner Chef Erik crafts memorable dishes with the freshest seasonal ingredients. This roasted beet and apple salad with caramelized fennel and citrus-ginger vinaigrette, accompanied by mini quiches, is sure to wow your family at your next brunch.



The Classic Diner currently offers curbside pick up and delivery. Don’t forget to support our restaurant community and those who have given so generously to UFH throughout the years.

Ingredients

Roasted Beet and Apple Salad with Caramelized Fennel and Citrus-Ginger Vinaigrette

Olive Oil
Garlic
Rosemary
Thyme
Red Chili Flake
Mixed Greens
Apples
Fennel
Goat Cheese (Chevre)
Pumpernickel crostini
Lemon Juice
Champagne Vinegar
Agave
Dijon Mustard
Orange Marmelade
Green onions
Ginger
Salt
Pepper

Quiche

12 oz. Flour
8 oz. Chilled Butter
4 oz. Ice Water
2 c. Eggs
3 c. Heavy Cream
Salt, Pepper, Nutmeg to taste
Spinach
Mushrooms
Onions
Ham/Bacon
Asparagus
Tomatoes
Leeks
Kale
Garlic
Peppers
Cheese
Anything you like! Use your imagination

Instructions

  1. Roast beets with olive oil, garlic, rosemary, thyme, and red chili flake at 400 degrees for 50-60 minutes. (Click here to learn more about roasting beets.)
  2. Julienne apples and dress lightly with lemon juice.
  3. Crumble goat cheese (chevre).
  4. Julienne and sauté fennel in olive oil, salt, and pepper.
  5. Slice pumpernickel bread, coat in olive oil, salt and pepper, and toast.
  6. Combine lemon juice, champagne vinegar, agave, dijon mustard, orange marmalade, ginger, salt, pepper, and olive oil. Garnish with green onions
  7. Mix pie crust; combine flour, butter, and ice water until flour is fully incorporated into fats.
  8. Mix egg custard, mixing eggs, heavy cream, salt, pepper, nutmeg, and fillings.
  9. Press crust into 9″ pie crust, fill with quiche mixture, and bake at 400 degrees until done.
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