Apples and beets get along merrily together, especially in this easy salad.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
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Beets |
375 g (3/4 lb)
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Olive oil |
1/3 cup (75 mL)
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Red wine vinegar |
2 Tbsp (30 mL)
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Fresh dill |
1 Tbsp (15 mL)
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Dijon mustard |
1 Tbsp (15 mL)
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Clove garlic, minced |
1
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Granulated sugar |
Pinch
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Salt and pepper |
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McIntosh apples, peeled and diced |
2
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Belgian endive
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Dill sprigs
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Directions
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In saucepan of boiling salted water, cook beets for about 10 minutes or until tender; peel and dice.
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Meanwhile, in large bowl, whisk together oil, vinegar, dill, mustard, garlic, sugar, and salt and pepper to taste; toss with beets and apples.
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On large serving plate or 4 individual salad plates; arrange Belgian endive leaves like spokes of a wheel. Mound salad mixture in middle; garnish with dill springs.
© – Source: Foodland Ontario, 2010.
Nutrition Information per serving:
Calories: 239 kcal
Protein: 2 g
Fat: 18 g
Carbohydrate: 19 g
Fibre: 3 g
Sodium: 119 mg
Iron: 1 mg
Calcium: 23 mg
Last Update – July 13, 2017