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Beets And Apples In A Balsamic Vinaigrette

Source: Burt Wolf's Travels and Traditions, Munich
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Active Time:  5 Minutes
Total Time:  1 Hour 5 Minutes
  Makes 4 servings
2 pounds fresh beets, trimmed of all but 1/2-inch of their tops, washed but not peeled
1/3 cup balsamic vinegar
2 tablespoons vegetable oil
1/3 cup finely minced red onion
Salt and freshly ground black pepper
1 large Granny Smith apple, washed
Sweet relish, optional
Boil the beets, in water to cover, for 1 hour or longer or until tender.

While the beets are boiling, combine the vinegar, oil and onion in a mixing bowl and season well with salt and pepper to taste.

When the beets are done, drain them and cool in running water, then cut off their tops and peel. Cut the beets into 1/2-inch dice, toss with the dressing and season with salt and pepper to taste.

Peel, core and cut the apple into 1/2-inch dice.

To serve each portion of salad, center some apple in the middle of the plate and spoon the beets around the apples. Garnish the plate with 3 teaspoons of relish set around the beets.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 159
Sodium: 169mg
Fiber: 3g
Carbohydrates, Total: 33g
Protein: 4g
% Cal. from Fat: 17%
Fat. Total: 3g
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