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Apple & Beet Salad

"When picking your honeycrisp apples, choose the ones with the red and pink tones on the skin....they will be sweeter. Try not to prepare this dish more than 20 minutes before serving or it may discolor."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 apples (Honeycrisp apples, unpeeled, cored, and cut into thin wedges)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon granulated sugar
  • 2 beets, medium (golden beets, peeled and cut into wedges)
  • 2 ounces red onion (1/4 small onion, cut into two wedges)
  • 1/3 cup fresh flat-leaf parsley leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons oil (canola oil)
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 cup pecan nuts (halves, toasted)
  • 1 ounce blue cheese, crumbled (about 1/4 cup)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Thinly slice the apple wedges in a food processor. Combine the apple wedges, lemon juice, and sugar in a large bowl. Toss to coat.

Step 2

Slice the beet and onion wedges in a food processor. Add the beet and onion mixture to the apple mixture. Sprinkle with salt and pepper. Stir in oil and mustard; toss gently.

Step 3

Arrange about 2/3 cup salad on each of 8 salad plates. Top each serving with 1 tablespoons pecans and 1 1/2 teaspoons cheese.

  Nutritional Facts
 
 
  • Serving Size: 1 (108 g)
  • Calories 140.7
  • Total Fat - 9.4 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 2 mg
  • Sodium - 239.7 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 2 g
  • Sugars - 8.3 g
  • Protein - 3.5 g
  • Calcium - 57.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 9.5 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
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