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Fall Salad with Beets and Apples

Fall Salad with Beets and Apples
Fall Salad with Beets and Apples is a gluten free, dairy free, and primal side dish. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 323 calories, 5g of protein, and 23g of fat each. If you have onion, firmly baby arugula, kosher salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

1
Microwave beets and water to cover in a microwave-safe bowl at HIGH 8 to 10 minutes or until crisp-tender.
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BeetBeet
WaterWater
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2
Let stand 30 minutes.
3
Drain and rinse beets.
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4
Stir together white balsamic vinegar, next 3 ingredients, and 2 Tbsp. water; pour into a large zip-top plastic freezer bag.
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WaterWater
5
Add beets and onion. Seal and chill 4 hours.
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OnionOnion
6
Drain beets and onion, reserving 1/3 cup pickling liquid. Discard remaining liquid.
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OnionOnion
7
Whisk together olive oil, next 2 ingredients, and reserved 1/3 cup pickling liquid until smooth.
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8
Add salt and pepper to taste. Toss together bacon, next 5 ingredients, and desired amount of dressing.
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BaconBacon
9
Serve with beets, onions, and remaining dressing.
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OnionOnion
BeetBeet
DifficultyExpert
Ready In5 hrs
Servings8
Health Score8
Dairy FreeGluten Free
DietsGluten FreeDairy FreePaleolithicPrimal
Dish TypesSalad
OccasionsFall
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