Beet Salad with Red Onions, Apples and Walnuts
This gorgeous salad is mayo-free, making it a good picnic or pot-luck option. You can add some crumbled goat or blue cheese to this recipe, if you like.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
2 large beets, roasted*
1 firm apple, peeled and grated (we like Granny Smith for this recipe)
1/4 red onion, minced
1/4 cup chopped walnuts
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 firm apple, peeled and grated (we like Granny Smith for this recipe)
1/4 red onion, minced
1/4 cup chopped walnuts
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
Directions
Toss all ingredients together in a large mixing bowl and serve.
* To roast the beets, cut off tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork, about 45 minutes.
* To roast the beets, cut off tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork, about 45 minutes.
Looking for inspiration? Try these recipes:
Pollo Asada Street Tacos
Classic Posole
Spinach and Feta Stuffed Chicken Breasts
