Beet & Apple Salad

4
Servings
20m
Prep Time
105m
Cook Time
2h 5m
Ready In

Recipe: #35816

October 06, 2020



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Original recipe yields 4 servings
OK

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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