Beet and Apple Salad

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

Beet and Apple Salad
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2 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
50 mins
Chill:
2 hrs
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Beet and Apple Salad

Ingredients
6
medium beets (about 2 pounds) or two 16-ounce cans thin beet strips, rinsed and drained
1/3
cup salad oil
1/3
cup white wine vinegar
2
teaspoons shredded orange peel
1/4
cup orange juice
2
green onions, sliced (1/4 cup)
2
tablespoons snipped fresh mint or 2 teaspoons dried mint, crushed
2
teaspoons honey
4
cups torn romaine lettuce
2
medium tart green apples, coarsely chopped

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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