Apple & Beet Salad
Recipe: #25924
April 16, 2017
Categories: Salads, Fruit Salad, Vegetable Salad, Apple, Beet, July 4th, Labor Day, Potluck, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, more
"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."
Original is 8 servings
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips
No special items needed.
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