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Beet and Apple Salad

Apples make this high fiber, colorful side salad crisp and crunchy while beets color it richly red.

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  • Makes: 8 servings
  • Prep: 50 mins
  • Chill: 2 hrs

Beet and Apple Salad

Ingredients

Directions

  1. Place fresh whole beets in a large saucepan. Cook, covered, in boiling water for 40 to 50 minutes or until tender; drain. Cool slightly; slip off skins and cut into thin strips.
  2. Meanwhile, for dressing, combine salad oil, white wine vinegar, orange peel, orange juice, green onion, mint, and honey in a screw-top jar. Cover and shake well.
  3. Combine beet strips and half of the dressing in a mixing bowl. Cover and refrigerate the beet mixture and the remaining dressing for 2 to 24 hours.
  4. To serve, combine torn romaine and chopped apple in a mixing bowl. Toss apple mixture with the remaining dressing. Using a slotted spoon, spoon beet mixture over apple mixture in bowl. Makes 8 servings.

Nutrition Facts (Beet and Apple Salad)

    Per serving:
  • 167 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 88 mg sodium,
  • 19 g carb.,
  • 4 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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