Beet And Apple Salad
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
53
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Vegetable Oil3 tbsps
White Wine Vinegar1 tsp
Orange Zest2 tbsps
Orange Juice2 tbsps
Green Onion (sliced)1 tsp
Honey2 cups
Romaine Lettuce (torn)Directions:
1
Cook whole beets covered, in simmering water for 4050 minutes until tender
2
Drain, and cool slightly, remove skin and cut into thin strips
3
For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine
4
Toss half of dressing with beets, chill for 2 to 24 hours
5
To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets
6
Garnish with mint
7
ROASTED BABY BEETS AND Sauteed BEET GREENS Take 3 bunches of baby beets, washed well with tops
8
Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs
9
Roast at 375 degrees for about 30 minutes
10
Remove skin while warm, and cut in half
11
Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar
12
Season with salt and pepper and place on plate, top with baby beets