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Recipe for Apple and Beet Salad | Almanac.com

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Apple and Beet Salad

salad with apple, beetroot, walnut and raisins in white plate. Healthy food
Photo Credit
DronG/Shutterstock
Yield
6 to 8 servings
Category
Salads
Course
Salads
Special Considerations
Vegetarian
Sources
The OFA Recipes for Every Season
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Fresh, crunchy, and delicious, we love this seasonal salad when the apple harvest is in full swing. This makes a lovely light lunch, with the walnuts adding a hit of protein, as well as a wonderful appetizer course. Pair it with some chicken or garbanzo meals for a well-rounded meal!

Ingredients
1 large celery heart
2 medium beets, cooked
1 large green apple
1 head endive
1 small head Boston lettuce
3/4 cup walnut halves
handful of raisins (optional)
Basic Vinaigrette
Instructions
  1. Cut the celery heart, beets, and apple into 1/4-inch cubes. 
  2. Wash the greens, drain well, and tear them into bite-size pieces. 
  3. Combine all ingredients in a salad bowl. 
  4. A few minutes before serving, pour Basic Vinaigrette over the salad and toss.

Basic Vinaigrette

Ingredients
3/4 cup good-tasting virgin cold-pressed olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon-style mustard
1 to 2 cloves garlic
fresh or dried herbs
salt and freshly ground black pepper
Instructions
  1. In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, and mustard. 
  2. Crush or chop the garlic finely, adding as much or as little as you like.
  3.  Similarly with the herbs, add as much or as little as you prefer of basil, dill, rosemary, and/or tarragon. (Some herbs are stronger than others and will dominate the flavor.) 
  4. Add salt and pepper to taste. Shake the jar vigorously and pour the mixture over your salad.
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The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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Comments

Delta (not verified)

2 years 7 months ago

Cooking the beets in the microwave works out great for this recipe especially in summer when you want to avoid steamy boiling water or oven heat. Put in pyrex bowl with about 1/3 cup water and cover with paper towel or plastic wrap (not too tight) Immediately immerse in cold water to stop the cooking process. Don't overcook so they stay a little firm for this recipe.

Eileen Cartwright (not verified)

10 years 3 months ago

Sounds good. I definitely want to try it. I am always looking for beet recipies.