Beet Feta And Granny Smith Apple Salad Recipes

BEET, FETA AND GRANNY SMITH APPLE SALAD

Steps:

• Wash the beets, but do not peel.
• Place in a very deep pot and cover with cold water until floating. Bring to a boil, cut back to a simmer and cook for about 40 minutes or until tender when pierced with a sharp knife. Note - Beets can be a bit messy and stain terribly. By using a very deep pot you won't have as much splattering.
• While the beets are cooking, make the salad dressing by combining the ingredients above starting with the shallot and ending with the freshly ground pepper. Shake well.
• Chop the red onion, slice the green apple, place them in a large bowl and toss with the salad dressing and the feta cheese.
• When beets are done, cool, peel, cut in half and then slice thinly.
• Toss with the apples, onion and cheese mixture.
• Garnish with the scallions and dill.
• Enjoy!

BEET AND APPLE SALAD

Steps:

• Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve.

BEET AND APPLE SALAD

Steps:

• Toss the apple, celery and shallots in a bowl with the lemon juice.
• Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.

ROASTED BEET, AVOCADO AND GRANNY SMITH APPLES TOWER

Steps:

• Preheat oven to 375 degrees.
• Wash and scrub the beets. Pat dry. Place on large piece of aluminum foil. Lightly coat with olive oil. Add dash of salt and pepper. For even roasting, wrap foil over, covering beets completely, and crimp ends. Roast until cooked through, 30 to 50 minutes. Remove, uncover and let cool. Do not discard oil in the foil; you can use this later as dressing.
• Cut the avocados in half lengthwise and remove the pit and skin. Place flat side down on cutting board. Slice horizontally. Squeeze lemon juice on to prevent browning. Cut Granny Smith same way, but leave skin on. Squeeze lemon juice on to prevent browning.
• When the beets are cool enough to handle, slip their peels off using your fingers or a paring knife. Slice crosswise. Stack on plate alternating beets, apples and avocados. Sprinkle crumbled goat cheese over top. Garnish with parsley and pine nuts if desired. Drizzle the used olive oil from roasting and the rest of the olive oil and season with salt and pepper.

GREEN APPLE SALAD WITH BLUEBERRIES, FETA, AND WALNUTS

Steps:

• Layer salad greens, Granny smith apple, walnuts, feta cheese, cranberries, and green onions in a large bowl.
• Combine vegetable oil, blueberries, extra-virgin olive oil, balsamic vinegar, and salt in a food processor or blender; pulse into a smooth dressing.
• Pour dressing over salad; toss to combine. Chill until serving.

APPLE-FETA TOSSED SALAD

Steps:

• Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.

GRANNY SMITH APPLE SALAD

Steps:

• Combine the apples, undrained pineapple, raisins, pecans and sour cream.
• Mix well and add sugar to taste.
• Serve chilled.