Nutty beet salad recipe

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  • Yield: 4 Servings


  • 3 tbsp red wine vinegar or fruit vinegar
  • 3 cooked beets, grated
  • 2 sharp eating apples
  • 2 tbsp lemon juice
  • 4 large handfuls mixed salad greens, to serve
  • 4 tbsp pecans, to garnish
For the Dressing
  • ¼ cup plain yogurt
  • ¼ cup mayonnaise
  • 1 garlic clove, chopped
  • 1 tbsp chopped fresh dill
  • salt and pepper
How to Make It
  1. Sprinkle vinegar over the beets, cover with plastic wrap, and chill for at least 4 hours.
  2. Core and slice the apples, place the slices in a dish, and sprinkle with the lemon juice to prevent discoloration.
  3. Combine the dressing ingredients in a small bowl. Remove the beets from the refrigerator and dress. Add the apples to the beets and mix gently to coat with the salad dressing.
  4. To serve, arrange a handful of salad greens on each plate and top with a large spoonful of the apple and beet mixture.
  5. Toast the pecans in a heavy, dry skillet over medium heat for 2 minutes, or until they begin to brown. Sprinkle them over the beets and apple to garnish.

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