Beet and Apple Salad
Servings: 4
Serving Size: 1 cup

Ingredients
- 1 pound raw beets ( or substitute canned)
- 1 large apple
- 1/2 cup roasted peanuts, salted or unsalted
- 1/4 cup vinaigrette, bottled or homemade
- salt and pepper, if desired

This simple salad is very pretty, especially when made with dark red beets which will color the
apples pink. The beets can be roasted whole then peeled and cut up (best flavor), peeled, diced,
and simmered until tender, or canned (quickest).

Directions

Prepare beets. To roast, wrap in foil, place on rimmed baking pan (they may leak
juice) in oven, anywhere from 300° F to 425° F. (Time will depend on size of

beets and oven temperature, 30 mnutes to 1 1/2 hours. Beets are done when easily pierced
with a small sharp knife.)Cool slightly, remove foil, and rub or pull skin off. To boil,
peel raw beets, dice and cover with lightly salted water. Bring to a boil, reduce heat, cover, and
simmer until tender. Drain and cool. Canned beets need only to be drained.

Dice unpeeled apple. Coarsely crush peanuts. Add to beets. Toss with vinaigrette. Taste for
seasoning and add salt and/or pepper to taste. Serve cold or room temperature.

TIP: Beets will keep a week covered and refrigerated. Roast them when using the
oven for another recipe and save them to use when needed.