Scary Halloween Recipes
When the goblins are out and the night is upon us, hunger strikes in and these...
Beet & Apple Salad
4
Servings
Servings
20m PT20M
Prep Time
Prep Time
105m PT105M
Cook Time
Cook Time
2h 5m
Ready In
Ready In
""
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (251.2 g)
- Calories 311.3
- Total Fat - 19.6 g
- Saturated Fat - 3.8 g
- Cholesterol - 15.1 mg
- Sodium - 379.8 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 3.8 g
- Sugars - 23.2 g
- Protein - 8.1 g
- Calcium - 42.2 mg
- Iron - 1.7 mg
- Vitamin C - 7.5 mg
- Thiamin - 0.1 mg
Step 1
Preheat the oven to 375°.
Step 2
In a baking dish, lightly drizzle the beets and thyme with olive oil.
Step 3
Season with salt and pepper.
Step 4
Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes.
Step 5
Let cool, then peel the beets and cut them into slices
Step 6
In a large bowl, whisk the vinegar with the mustard and maple syrup.
Step 7
Whisk in the remaining 1/4 cup of oil until emulsified.
Step 8
Add the horseradish and season with salt and pepper
Step 9
Toss with the beets
Step 10
Transfer the beets to a platter, top with the apple and bacon and serve.
Tips & Variations
No special items needed.
Tags :
Salads
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