AuthorMike EgrieCategory, DifficultyBeginner

Beet-Apple Salad

Yields6 Servings
Prep Time30 mins

 4 granny smith apples, peeled & sliced
 2 beets, julienned
 6 radishes, sliced
 2 scallions, diagonally sliced
 ½ tbsp vinegar
 2 ½ tbsp olive oil
 ¼ cup apple juice
 ¼ tsp ground all spice
 ¼ tsp red pepper sauce
  tsp salt
  tsp black pepper

1

In a large bowl, combine apples, beets, radishes and scallions.

2

In a large bowl, whisk together the vinegar oil, apple juice and all spice; season with salt and pepper and drizzle over apple mixture.

3

Toss evenly until coated and refrigerate before serving.

How to Store:
Keep refrigerated for up to 3 weeks. Wash before cooking.

Nutrition Benefits:
Fat free; saturated fat free; cholesterol free; low sodium and excellent source of folate.

Ingredients

 4 granny smith apples, peeled & sliced
 2 beets, julienned
 6 radishes, sliced
 2 scallions, diagonally sliced
 ½ tbsp vinegar
 2 ½ tbsp olive oil
 ¼ cup apple juice
 ¼ tsp ground all spice
 ¼ tsp red pepper sauce
  tsp salt
  tsp black pepper

Directions

1

In a large bowl, combine apples, beets, radishes and scallions.

2

In a large bowl, whisk together the vinegar oil, apple juice and all spice; season with salt and pepper and drizzle over apple mixture.

3

Toss evenly until coated and refrigerate before serving.

Beet-Apple Salad
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