Heat oven to 425 degrees. Wrap beets, clean but not peeled, in foil. Place on a baking sheet and bake for 1 ¼ to 1 ½ hours, or until very tender. Remove from oven and allow to come down to just warm, still wrapped in the foil.
Combine the honey, vinegar, salt, pepper and nutmeg and set aside.
Meanwhile, heat a skillet with the olive oil and add in the onions. Saute until soft and translucent. Peel and core the apples (may be left with skin on, if preferred) and cut them into ¼ inch cubes. Add to the softened onion in the skillet and toss until the apples are just slightly softened. Pour on the dressing to combine and remove from heat.Slip skins off the beets and cut into ¼ inch dice and add to the rest of the mixture and allow to rest for at least 2 hours for flavors to meld.
Directions: Mix together the garlic and ginger in a medium sized bowl. Add the honey and vinegar and whisk to combine. Add the walnut or hazelnut oil, whisking continually, and then slowly pour in, still whisking continuously, the olive oil. Then whisk in the dark sesame oil to combine.
Store in a quart sized jar in the fridge. Makes about 3½ cups. Stores easily in a quart sized jar. If contents separate upon standing, give the jar a vigorous shake before using.
NOTES: If Walnut or Hazelnut oils cannot be found, all olive oil is just fine. Another option, without the olive oil flavor, is to use Grapeseed oil, which is very neutral, and easier to find than Walnut or Hazelnut oils.
This dressing is excellent over my Asian Red Cabbage and Pepper Salad.
Chris's Oriental Dressing
Thai Red Curry Paste, top
Combine the first 4 ingredients in a saucepan; bring to a boil. Reduce heat and simmer uncovered, 10 minutes or until skins pop, stirring occasionally. Remove from heat and stir in almonds, if desired. Cool and store in the fridge.
NOTES: Buy a couple of bags of fresh cranberries when they are available and freeze them. This relish can be made with the berries right from the freezer.
Cranberry Orange Relish