Recipe courtesy of Curtis Aikens
Beet and Apple Salad
- 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.