Golden Beet Salad
Here in our little corner of Pennsylvania, golden beets are only seen in the stores every so often. When we do come across them, this salad instantly gets planned for an upcoming meal. We love the way the warm and tender beets compliment the cool, sweet crunch of the Fuji apples.
15 minutes
1 hour
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 147 |
| Fat: | 12 g |
| Carbohydrates: | 6 g |
| Protein: | 6 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 1 1 Apple, Fuji, chopped
- 1/3 cup 1/3 cup 1/3 cup Almonds, Slivered
- 3 3 3 Golden Beets, boiled
- 5 cup 5 cup 5 cup Lettuce, Spring Mix Salad Greens
- 2 tsp 2 tsp 2 tsp Avocado Oil
- 1 Tbsp 1 Tbsp 1 Tbsp Vinegar, White Balsamic
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Thoroughly scrub beets clean under cold water.
- Place beets in a large pot of water, and boil until fork tender (about 45 minutes).
- Remove skin from beets, then chop into bite-sized pieces.
- Allow to cool before adding to the salad.
- Rinse and chop the Fuji apple.
- Toss spring mix greens with the apple and slivered almonds.
- Add in the cooked beet chunks.
- Drizzle salad with avocado oil and white balsamic vinegar, and serve.
Notes
The skin of the beets should easily peel off if cooked for the proper amount of time.
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Awesome salad, very delicious! I used extra virgin olive oil and apple cider vinegar instead of the ones stated in recipe. Still the taste was great!
This salad is so full of flavor and nutrients… loved it!
Sensational salad, beautiful flavour, great textures. I followed the recipe exactly and wouldn’t change a thing.