Beet & Apple Salad
Servings: 8 Servings
Calories: 212kcal
Ingredients
- 8 medium beets about 2½ pounds, leaves and stems cut off
- ½ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 large Granny Smith apple cored and thinly sliced
- ½ cup roasted and salted pistachios coarsely chopped
Instructions
- Preheat the oven to 400ºF. Wrap each beet individually in foil. Place them on a baking sheet and roast for 1 hour or until the beets are tender. Let cool.
- Peel the beets and cut into thin wedges. Place in a serving bowl.
- Whisk together the olive oil, vinegar, mustard, salt, and pepper. Pour over the beets and toss to coat. Add the apples and toss. (Can be made ahead up to this point and stored, covered, in the refrigerator for up to 4 hours.)
- Before serving, add the pistachios and toss to combine.
Notes
It is easier to peel beets after they have cooked and cooled. To protect your hands from turning red while peeling and cutting beets, wear kitchen gloves.
Nutrition
Calories: 212kcal | Carbohydrates: 13g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 369mg | Potassium: 375mg | Fiber: 3g | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 5.5mg | Calcium: 23mg | Iron: 1.1mg