Thursday, April 19, 2012

Beet and Crisp Green Apple Salad

"Beet and Crisp Green Apple Salad"

Beat the heat with a crisp cool salad that is not only good for you but tasty.

Here is all you need....


5 to 6 medium to large beets (about 1 ½ pounds)

½ small red onion, chopped

2 tart green apples, cut in halves, cored and thinly sliced (unpeeled)


1 shallot, minced

1 teaspoon Dijon mustard

1 teaspoon horseradish

1 ½ teaspoons red wine vinegar

¼ teaspoon celery seed

2 tablespoons vegetable oil

2 tablespoons olive oil

¼ teaspoon salt freshly ground pepper to taste


1/3 cup chopped green onions

2 tablespoons chopped fresh dill

Wash beets, but do not peel. Place in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook until tender when pierced with a sharp knife. Cool, peel, and cut in half, then slice halves into thin slices. Or you can use canned beets. Place beets in a salad bowl with onion and apple slices. Combine dressing ingredients and toss with salad. Garnish with scallions and dill, and serve. Serves 6 to 8.

No comments:

Post a Comment