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Ruby Red Beet & Apple Salad

Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). — Kathy Rairigh, Milford, Indiana
  • Total Time
    Prep: 10 min. + cooling Cook: 35 min. + chilling
  • Makes
    12 servings

Ingredients

  • 2-1/2 pounds fresh beets (about 8 medium)
  • 2 medium apples, peeled and chopped
  • 1 cup chopped fresh kale
  • 1 cup chopped red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped onion
  • 1/2 cup cider vinegar
  • 1/3 cup olive oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3/4 teaspoon curry powder
  • 1/8 teaspoon each ground ginger, garlic powder and pepper

Directions

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
  • Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
  • In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.
Nutrition Facts
3/4 cup: 127 calories, 6g fat (1g saturated fat), 0 cholesterol, 279mg sodium, 17g carbohydrate (14g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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