Beet and Apple Salad
Apples make this high fiber, colorful side salad crisp and crunchy while beets color it richly red.
Recipe from Better Homes and Gardens
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
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.
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.
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.
Per Serving: cal. (kcal) 167, Fat, total (g) 9, sat. fat (g) 1, carb. (g) 19, fiber (g) 4, pro. (g) 3, vit. C (mg) 18, sodium (mg) 88, Percent Daily Values are based on a 2,000 calorie diet
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