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

by 3  people


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Servings: 8
Prep Time: 50 mins
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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 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
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