Beet, Apple & Egg Salad
"I have 2 other similar recipes that I combined and tweaked to come up with this version! You can use canned beets and save some time. You'll still need to boil the eggs though. Since the cooking is part of the prep, there is no actual cooking time once everything is prepped. Adjust the yogurt and mayo if preferred."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (338.8 g)
- Calories 402.2
- Total Fat - 27.1 g
- Saturated Fat - 6.5 g
- Cholesterol - 465.1 mg
- Sodium - 699.2 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 3.2 g
- Sugars - 15.5 g
- Protein - 19.9 g
- Calcium - 118.1 mg
- Iron - 3.5 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Leave a bit of stem on the beets, wash them and boil them until tender - about 1/2 hour.
Step 2
Add eggs to boiling beets, but only leave them in for 10 minutes. Remove and cool and peel.
Step 3
Cool beets and remove skin by rubbing it off, cut off excess roots.
Step 4
Peel and core apples.
Step 5
Cut beets, apples and eggs into similar size dice. Place in large bowl.
Step 6
Add yogurt, mayonnaise and seasonings, Mix gently so everything looks pink! (unless you're using golden beets!)
Step 7
Let rest for a while before serving each portion on a base of greens.
Tips
No special items needed.
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