 | | 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.
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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 |
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