Ruby Red Beet and Apple Salad
Taste of Home Magazine (Oct/Nov 2012)
2 1/2 lbs. fresh beets (approximately 8 medium)
2 medium apples, peeled & 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 TBSP honey
1 tsp. salt
**3/4 tsp. curry powder
1/8 tsp. each: '
** We like this recipe better without curry, so we just leave it out.
1. Scrub beets & trim tops to 1 inch. Place in Dutch oven: add water to cover. Bring to a boil. Reduce heat; simmer, covered for 30-60 minutes or until beets are tender. Remove from the water; cool.
2. Peel beets & cut into 1/2 inch cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onions & beets.
3. 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.
This is a Taste of Home recipe, October/November 2012 Serves: 12
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