Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Beet and Apple Salad

Beet and Apple SaladApples make this salad crisp and crunchy, while beets color it richly red.

Recipe 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

Cooking 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.

Nutritional Information Per Serving (1/8 of recipe): calories: 167, total fat: 9g, saturated fat: 1g, cholesterol: 0mg, sodium: 88mg, carbohydrate: 19g, fiber: 4g, protein: 3g, vitamin C: 31%.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.