Recipe courtesy of Curtis Aikens

Beet and Apple Salad

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  • Total: 1 hr 5 min
  • Prep: 15 min
  • Cook: 50 min
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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.