Michigan apples invoke the distinct taste of fall whether you’re baking a pie, stirring a cinnamon-y sauce, or enjoying the fresh crunch of a freshly picked Honeycrisp. However, apple enjoyment is not limited to dessert. Savory lovers know how to highlight the fruit’s natural sugars without crossing into sweet tooth territory. Enter this unique recipe from Jermond Booze, co-founder of Taste the Diaspora Detroit; a distinct combination of local produce and savory spices.
Join Booze at Plymouth Farmers Market on September 17th from 10 am – 12 pm as part of the What’s Cookin’? Farmers Market Cooking Demo series with Genisys Credit Union. Get the schedule of demos here!
For the Apples and Beets
- 2 large beets, whole or roasted
- 2 Michigan apples, diced
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp dried or fresh thyme
- 1 1/2 tsp maple syrup or honey
- 1 tsp sambal
- 1 cup fresh parsley, chopped
- Himalayan sea salt and pepper to taste
For the Dukkah
- 3 cups toasted hazelnuts
- 1/4 cup toasted pistachios
- 1/4 cup sesame seeds
- 1/4 tsp fennel seeds
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 1/2 tsp sea salt
For the Charred Radicchio
- 1 head radicchio
For Apples and Beets
If using fresh beets, roast by pre-heating your oven to 400 degrees. Wrap each beet in foil, add salt, pepper, and oil. Roast beets in pre-heated oven at 40-50 minutes or until a knife or fork goes through with little resistance. Once tender, allow the beets to cool before peeling and cutting into the same size as the apples.
In a large bowl, combine the beets and apples.
In a mason jar, add the olive oil, apple cider vinegar, Dijon mustard, garlic, thyme, sambal, and maple syrup. Seal the lid of the jar and shake well for 2 minutes until the dressing ingredients are well combined.
Pour the dressing over the beets and apples and stir well. Taste and add salt and pepper, if needed. Add chopped parsley.
Let apples and beets marinate overnight or at least 2 hours before adding to the salad.
For the Dukkah
Transfer the nuts and seeds to a food processor and add the coriander, cumin, and ¼ teaspoon of salt. Pulse until well chopped. Season to taste with more salt, if desired.
Slice radicchio into quarter wedges. Heat a cast iron skillet or cast-iron griddle until smoking point. Place radicchio down on smoking cast iron for 30 seconds up to 1 minute until a char begins to develop.
For the Salad
Place one-quarter of the radicchio wedges on a plate. Top with apple and beet mixture. Lastly, top off with a tablespoon of Dukkah per salad.
Jermond Booze is a co-founder of Taste the Diaspora Detroit.