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Beetroot And Apple Salad

Ingredients
  Uncooked beetroot 1 3⁄4 Pound
  Water 2 1⁄2 Pint
  Salt To Taste
  Oil 4 Tablespoon
  Lemon juice/Wine vinegar 2 Tablespoon
  Sugar 1 Teaspoon
  Dessert apples 8 Ounce, peeled, cored, chopped
  Onion 1 , peeled, finely chopped
Directions

MAKING
1) Rinse the betroots.
2) Slice the tops off the beetroots.
3) Into a saucepan, add in the beetroots and enough water to cover. Add in a little salt.
4) Cover the pan and let cook for about 1 1/4 hours on low flame. Let cool.
5) Drain the beetroots. Chop of the root ends and pull the skin off carefully.
6) Using a mandolin or fluted grater, slice the betroots.
7) Arrange the beetroot slices in layers in the salad bowl.
8) In a small bowl, mix the oil, wine vinegar, lemon juice and sugar. Pour this over the beetroot slices.
9) Let the beetroots chill for about 2 hours.

SERVING
10) Add in the chopped apples and onions into the salad bowl. Toss around and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Cook Time: 
75 Minutes
Servings: 
6

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