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Beetroot and Apple Salad

beetroot and apple salad Side
Beetroot and Apple Salad
  • Prep 5 min
  • Total 2 hr 20 min
  • Ingredients 9
  • Servings 4

Whenever I think of recipes for Easter I think of the more elaborate dishes like pork loin, cod, roast chicken and more. But this year I have the intentions of thinking up a few recipes apart from the main dish that are needed to balance the menu, like salads for example. Spring is here and we can find different kinds of seasonal produce. Lately I've seen beetroot everywhere and I thought about making an Easter dish with them. The color is incredible and when you eat the fresh and raw they are perfectly sweet and crunchy. The combination of beetroot with apples is irresistible and the dressing is very light. Happy Easter! MORE + LESS -

Ingredients

2
celery stalks
1
large beet root
1
green apple
1
red apple
2
scallions
4
ounces of apple juice
1
tablespoon of white vinegar
2
tablespoons of pure olive oil
Salt and pepper to taste

Directions

Hide Images
  • 1
    Finely chop the celery. Wash and peel the beetroot and great it over a large dish.
  • 2
    Wash the two apples and grate them with the skin and all. Chop the scallions very finely. Mix the celery, beetroot, apples and scallions.
  • 3
    For the dressing: stir the apple juice, white vinegar and olive oil until the mixture is evenly consistent. Add the salt and pepper to taste. Pour over the beetroot mixture.
  • 4
    Refrigerate for 2 hours.
  • The color of the beetroot is quite dark and is very difficult to wash off if it gets on your clothes. Be sure to use an apron and work in an area that's easy to clean.
  • Use gloves or a plastic bag when handling the beetroot to avoid staining your fingers.

Expert Tips

  • You can use different kinds of apples, but be sure to include a green apple to give it a bittersweet taste.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Whenever I think of recipes for Easter I think of the more elaborate dishes like pork loin, cod, roast chicken and more. But this year I have the intentions of thinking up a few recipes apart from the main dish that are needed to balance the menu, like salads for example. Spring is here and we can find different kinds of seasonal produce. Lately I've seen beetroot everywhere and I thought about making an Easter dish with them. The color is incredible and when you eat the fresh and raw they are perfectly sweet and crunchy. The combination of beetroot with apples is irresistible and the dressing is very light. Happy Easter!

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