Beets And Apples In A Balsamic Vinaigrette

  • Active Time 5m
  • Total Time 1h 5m

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 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 Publisher. All rights reserved.

RecID 1836

nutrition information per serving

159 calories; 3g total fat; 0mg cholesterol; 169mg sodium; 33g carbohydrates; 3g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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