Apple & Beet Salad

8
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

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