Ham & Beet Salad

This old-school composed salad layers matchstick-cut beets, diced apple, chopped ham, and hard-boiled eggs over crisp lettuce for a colorful, hearty plate that works as a light lunch or a starter.

The dressing is nothing more than oil, vinegar, and seasonings, which lets the natural sweetness of the beets and the tartness of the apple come through clean. Chopping the egg yolks and whites separately and tossing them in gives you pops of gold and white scattered through the ruby-red beets.

Cut the beets into thin matchsticks rather than cubes. The extra surface area means they absorb more dressing, and the shape mixes better with the other ingredients.

Kitchen Tips

• Use pre-cooked beets to save time. Vacuum-packed or canned beets work well here, just drain and pat them dry.
• Add the apple last and toss gently. It bruises easily and turns mushy if overhandled.
• Dress the beet mixture and let it sit for 10 minutes before piling onto lettuce. The beets soak up the vinegar and taste better after a brief rest.
• Serve with crusty bread or rolls to round it out into a full meal.

Variations

• Use smoked ham for a deeper, more savory flavor.
• Swap apples for pickled gherkins for a more Eastern European take.
• Add crumbled blue cheese or goat cheese in place of the eggs for a richer salad.