Beet and Apple Salad
w/ Maple-Dijon Vinaigrette
Heat Oven To 375°
Ingredients:
8 Beets, medium size
3 Apples, any kind
1/4 Cup Crushed Almonds
Vinaigrette:
3 Tbs. Dijon Mustard
2 Tbs. Maple Syrup
2 Tbs. Apple Cider Vinegar
1 Tbs. Olive Oil
Salt and Pepper
| |
| Wash beets well to remove all dirt.
Wrap beets in foil and place on pan.
Place pan into oven for one hour.
After one hour remove beets from oven.
Slide a thin skewer into a beet to see if it is soft.
If not yet fully cooked, re-wrap; bake another 15 minutes.
When beets are cooked unwrap them and let cool for an hour.
|
To peel beets, put on a pair of plastic gloves.
Use paper towels to rub the skin off each beet.
Place beets on a cutting board.
Slightly trim the stem and root ends.
Cut beets into round slices.
Dice the slices into medium size cubes.
Place beets into a mixing bowl
| |
Gather all ingredients for the vinaigrette.
Place ingredients into a small bowl.
Whisk ingredients together.
Slice and dice the apples.
Add apples to the bowl with the beets.
Pour vinaigrette into the bowl.
Mix everything together.
| |
Place almonds into a plastic bag.
Seal the bag and gently crush almonds.
Place beet salad on a serving platter.
Garnish with crushed almonds.
You may want to add a whisper of blue cheese to the top of the salad.
|
|
Serving Size 1/2 Cup
Servings Per Recipe 12
Calories 80
Calories from Fat 21
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 94mg
Total Carbohydrate 14g
Dietary Fiber 3g
Sugars 11g
Protein 2g
|
|
