Beetandapplesalad Recipes

BEET AND APPLE SALAD

Steps:

• Cook whole beets covered, in simmering water for 4050 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
• For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
• To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
• ROASTED BABY BEETS AND Sauteed BEET GREENS
• Take 3 bunches of baby beets, washed well with tops. Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs. Roast at 375 degrees for about 30 minutes. Remove skin while warm, and cut in half. Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar. Season with salt and pepper and place on plate, top with baby beets.

GRATED BEET SALAD

Steps:

• In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.

BEET SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.
• For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper. Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.
• Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

BEET AND APPLE SALAD

Steps:

• For dressing, combine egg with sugar and beat well.
• Stir in flour and mustard.
• Add mixture to heated water and vinegar in a small heavy saucepan.
• Cook, stirring constantly, over low heat until thick, 2-3 minutes.
• Season to taste with salt and pepper.
• Cool.
• In a medium bowl, mix the 4 salad ingredients.
• Pour the cooled dressing over and mix well.
• Garnish with parsley and chopped nuts, as desired.
• Serve chilled.

RUBY RED BEET & APPLE SALAD

Steps:

• Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

SWEDISH PICKLED BEET AND APPLE SALAD

Steps:

• Heat the oil in a large skillet over medium high heat.
• Add the onion and apples and saute for three to five minutes, until apples have softened.
• Transfer to a medium bowl and sprinkle with the lemon juice.
• Add the beets and capers and toss well.
• Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
• Season with salt and pepper to taste.
• Transfer to serving bowl or individual plates and garnish with the parsley and chives.
• Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
• Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.

BEET AND APPLE SALAD

Steps:

• 1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.
• 2. Rinse and drain beets.
• 3. Cut apple into slices.
• 4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.