Ruby Red Beet & Apple Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). Ingredients:
2-1/2 pounds fresh beets (about 8 medium) |
2 medium apples, peeled and chopped |
1 cup chopped fresh kale |
1 cup chopped red cabbage |
1 cup shredded carrots |
1/2 cup chopped onion |
1/2 cup cider vinegar |
1/3 cup olive oil |
2 tablespoons honey |
1 teaspoon salt |
3/4 teaspoon curry powder |
1/8 teaspoon each ground ginger, garlic powder and pepper |
Directions:
1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
2. Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
3. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally. Yield: 12 servings.
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