Beet and Apple Salad
Easy summer salad. You can substitute pear for the apple, or add both. Be sure the pear is firm fleshed.
washed and tops removed
I like Honeycrisp. Any crisp apple with a sweet finish will do.
mixed baby greens
toasted nuts, such as pecans, walnuts, pine nuts or cashews
Salt and pepper
orange, pineapple and carrot juice
I like the Boathouse blend. But any juice with orange, plus some other fruits and vegetables will work
extra-virgin olive oil
apple cider vinegar
To roast the beets, wash and chop off the tops. Create a foil packet. With it open, add beets and drizzle with a splash (about 1-2 teaspoons) olive oil. Seal. Bake at 350 degrees for about an hour.
Remove from oven and allow to cool in sealed packet. When cool enough to handle, take a paper towel and rub off the skin.
Slice beets into matchsticks.
Core and slice an apple into matchsticks.
Add beets, apple and greens to a salad bowl. Toss with juice, olive oil and vinegar. Taste and add salt and pepper if desired. Top with nuts and serve.
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