Recipe courtesy of Curtis Aikens

Beet and Apple Salad

  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
Save Recipe


3 medium beets (about one pound)

3 tablespoons vegetable oil

3 tablespoons white wine vinegar

1 teaspoon orange zest

2 tablespoons orange juice

2 tablespoons sliced green onion

1 tablespoon snipped mint

1 teaspoon honey

2 cups romaine lettuce, torn

1 tart green apple, diced

Fresh mint for garnish


  1. Cook whole beets covered, in simmering water for 40-50 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Beet and Apple Salad

Waldorf Salad

Salad with Citrus Vinaigrette

Steak, Mashed Potatoes and Salad

Frontier Buffalo Cowboy Steak on Watercress and Totsoi Salad with Candy Cane Beets, Baby Beans, Tomatoes and Smoked Tomato Vinaigrette

Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote