Apple-And-Beet Salad Recipe

Name: Apple-And-Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 beets; 3 small red onions, unpeeled; 1/4 cup balsamic vinegar or red wine vinegar; 2 tablespoons vegetable oil; 1 1/2 teaspoons kosher salt; Black pepper; 4 Granny Smith apples (1 1/2 lb.); 1 tablespoon fresh lemon juice; 1/2 cup sour cream; 12 curly red lettuce leaves, rinsed and dried; 1/4 cup crumbled blue cheese or goat cheese; 3/4 cup toasted pecan halves

Servings: persons

8 beets
3 small red onions, unpeeled
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
Black pepper
4 Granny Smith apples (1 1/2 lb.)
1 tablespoon fresh lemon juice
1/2 cup sour cream
12 curly red lettuce leaves, rinsed and dried
1/4 cup crumbled blue cheese or goat cheese
3/4 cup toasted pecan halves

1
Preheat oven to 400u00b0F. Trim beet greens, leaving a 1-inch piece of stem. Scrub beets and dry on paper towels. Sort by size and tightly wrap and seal large and small beets separately, along with onions, in two heavy-duty aluminum-foil packages. Place packets on a baking sheet. Roast until beets are tender when pierced with a fork, about 1 hour for small beets and 1 1/4 hours for large. Unwrap packages and let cool for about 15 minutes. Peel and trim beets and onions, halve crosswise and thinly slice. Transfer to a bowl.
2
Add vinegar, oil, 1 1/4 tsp. salt and a pinch of pepper to beet mixture and stir until blended. Refrigerate, tightly covered, until chilled, at least 2 hours and up to 1 day. Taste and adjust seasonings before serving.
3
At least 2 hours and up to 12 hours before serving, peel, core and cut apples into 1/4-inch slices. Cut each slice crosswise into 3 pieces. Transfer to a bowl, add lemon juice and toss to coat. Add sour cream, remaining 1/4 tsp. salt and a pinch of pepper and stir until blended. Cover and refrigerate apple mixture.
4
To serve, arrange lettuce leaves on a serving platter. Top with beet mixture and apple mixture separately. Sprinkle with cheese and pecans and serve.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 beets, 3 small red onions, unpeeled, 1/4 cup balsamic vinegar or red wine vinegar, 2 tablespoons vegetable oil, and more.

Yes, Apple-And-Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apple-And-Beet Salad

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