Beetroot and Apple Salad Recipe

Beetroot and Apple Salad picture

Summary

Cooking Time1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Uncooked beetroot1 3⁄4 Pound
 Water2 1⁄2 Pint
 Salt To Taste
 Oil4 Tablespoon
 Lemon juice/Wine vinegar2 Tablespoon
 Sugar1 Teaspoon
 Dessert apples8 Ounce, peeled, cored, chopped
 Onion1 , peeled, finely chopped

Nutrition Facts

Serving size

Calories 179 Calories from Fat 91

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 1.4 g6.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 169.1 mg7%

Total Carbohydrates 21 g7.1%

Dietary Fiber 5 g20.1%

Sugars 14.8 g

Protein 2 g5%

Vitamin A 1.3% Vitamin C 20.4%

Calcium 2.9% Iron 6.4%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Rinse the betroots.
2) Slice the tops off the beetroots.
3) Into a saucepan, add in the beetroots and enough water to cover. Add in a little salt.
4) Cover the pan and let cook for about 1 1/4 hours on low flame. Let cool.
5) Drain the beetroots. Chop of the root ends and pull the skin off carefully.
6) Using a mandolin or fluted grater, slice the betroots.
7) Arrange the beetroot slices in layers in the salad bowl.
8) In a small bowl, mix the oil, wine vinegar, lemon juice and sugar. Pour this over the beetroot slices.
9) Let the beetroots chill for about 2 hours.

SERVING
10) Add in the chopped apples and onions into the salad bowl. Toss around and serve immediately.
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