Beet and Apple Salad
Recipe from
Better Homes and Gardens
Apples make this high fiber, colorful side salad crisp and crunchy while beets color it richly red.
Servings:
8 servings
Prep Time:
50 mins
Total Time:
2 hrs 50 mins
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Ingredients
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6 mediumbeets (about 2 pounds) or two 16-ounce cans thin beet strips, rinsed and drainedsee savings
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1/3 cupsalad oilsee savings
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1/3 cupwhite wine vinegarsee savings
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2 teaspoonsshredded orange peelsee savings
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1/4 cuporange juicesee savings
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2green onions, sliced (1/4 cup)see savings
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2 tablespoonssnipped fresh mint or 2 teaspoons dried mint, crushedsee savings
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2 teaspoonshoneysee savings
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4 cupstorn romaine lettucesee savings
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2 mediumtart green apples, coarsely choppedsee savings
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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 information
Per serving: Calories 167, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 88 mg, Carbohydrate 19 g, Fiber 4 g, Protein 3 g. Daily Values: Vitamin C 31%.
Percent Daily Values are based on a 2,000 calorie diet
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