Beet and Apple Salad (Curtis Aikens2) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
3 medium beets (about one pound) |
3 tablespoons vegetable oil |
3 tablespoons white wine vinegar |
1 teaspoon orange zest |
2 tablespoons orange juice |
2 tablespoons sliced green onion |
1 tablespoon snipped mint |
1 teaspoon honey |
2 cups romaine lettuce, torn |
1 tart green apple, diced |
fresh mint for garnish |
Directions:
1. Cook whole beets covered, in simmering water for 40-50 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
2. For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
3. To serve, combine torn romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.
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