Beet and Apple Salad Recipe

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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).
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  • 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
  • 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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