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
50 mins
Shop Kitchen ▾
  • 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.
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.
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.

nutrition information

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
Back to Top