Ruby Red Beet & Apple Salad

Name: Ruby Red Beet & Apple Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 mediums apples, peeled and chopped; 1 kgs fresh beets (about 8 medium); 128 grams shredded carrots; 120 milliliters cider vinegar; 1 teaspoons curry powder; 0 teaspoons each ground ginger, garlic powder and pepper; 2 Tbsps honey; 67 grams chopped fresh kale; 72 milliliters olive oil; 80 grams chopped onion; 89 grams chopped red cabbage; 1 teaspoon salt

Ruby Red Beet & Apple Salad is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 134 calories, 2g of protein, and 6g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Taste of Home requires onion, beets, salt, and cabbage. If you like this recipe, take a look at these similar recipes: Ruby-Red Beet Salad, Ruby Red Beet Salad with Fennel and Walnuts, and Ruby Red Beet Borscht.

Instructions

Scrub beets and trim tops to 1 in.

Ingredients you will need

Beet

Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender.

Ingredients you will need

Water

Equipment you will use

Dutch Oven

Remove from the water; cool.

Ingredients you will need

Water

Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.

Ingredients you will need

Cabbage

Carrot

Apple

Beet

Onion

Kale

Equipment you will use

Bowl

In a small bowl, whisk the remaining ingredients.

Equipment you will use

Whisk

Bowl

Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

Equipment

Dutch Oven

Bowl

Whisk

Ingredients

Servings:

2mediums

apples, peeled and chopped 1kgs

fresh beets (about 8 medium)128grams

shredded carrots 120milliliters

cider vinegar 1teaspoons

curry powder 0teaspoons

each ground ginger, garlic powder and pepper 2Tbsps

honey 67grams

chopped fresh kale 72milliliters

olive oil 80grams

chopped onion 89grams

chopped red cabbage 1teaspoon

salt

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Barefoot Bubbly Pink Moscato with a 4.9 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!