Marinated Beet and Apple Salad
Ingredients
The salad
-
4
medium
red beets
-
1
unit
Granny Smith apple
-
¼
cup
coconut sugar or raw sugar
-
¼
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
¼
teaspoon
dry mustard or 1 Tablespoon Dijon mustard
-
¼
teaspoon
paprika or cayenne (omit for nightshade free)
-
¼
cup
extra virgin olive oil or avocado oil
-
¼
cup
red wine vinegar or apple cider vinegar
-
1
teaspoon
gluten free Worcestershire sauce or tamari sauce
-
¼
teaspoon
apple cider vinegar
-
optional
unit
lettuce
Optional toppings
-
¼
cup
sunflower or pumpkin seeds
-
optional
unit
nuts
-
optional
unit
peppercorns
-
optional
unit
sliced banana peppers (omit for nightshade free)
Instructions
- Steam the washed beets in 1 inch of water with a dash of salt for 20 minutes at medium-high heat, then allow to cool.
- Once the beets are softened, peel and chop them into quarters.
- Thinly slice the apple (removing the core) and combine it with the beets in a large mixing bowl.
- In a small bowl, mix together the sugar, salt, black pepper, dry mustard, and paprika.
- Drizzle the oil, vinegar, and Worcestershire sauce over the beets and apples, then add the dry seasoning mixture and toss to combine.
- Cover and refrigerate the salad for at least 1 hour, or up to 24 hours to marinate.
- Before serving, add any optional toppings and serve on a bed of lettuce if desired, drizzling with extra marinade.
Nutrition Facts (estimated)
Servings
4-5
Calories
187
Total fat
11.2g
Total carbohydrates
21.5g
Total protein
1.3g
Sodium
70.1mg
Cholesterol
0mg
You might also like