Recipe courtesy of Curtis Aikens

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

Ingredients

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

Directions

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

My Private Notes

Name: Beet and Apple Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Ingredients: 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