Beet and Apple Salad

1. 1

   Cook whole beets covered, in simmering water for 40-50 minutes until tender.

2. 2

   Drain, and cool slightly, remove skin and cut into thin strips.

3. 3

   For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine.

4. 4

   Toss half of dressing with beets, chill for 2 to 24 hours.

5. 5

   To serve, combine torn romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets.

6. 6

   Garnish with mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.