Beet Apple Salad with Apple Cider Vinaigrette Recipe
Description:
This refreshing Beet Apple Salad with Apple Cider Vinaigrette is a delightful combination of sweet apples, tender steamed beets, and a mix of crunchy salad greens. With the addition of juicy sweet corn, savory black olives, and toasted walnuts, each bite offers a satisfying balance of flavors and textures. The tangy apple cider vinaigrette dressing adds the perfect zing to this light and vibrant salad, making it an ideal choice for a summer appetizer.
Cuisine:
Continental
Course:
Appetizer
Diet:
Vegetarian
Ingredients:
Salad Ingredients:
| Ingredient | Quantity |
|---|---|
| Apples | 2, sliced |
| Beetroots | 2, sliced |
| Salad leaves (mixed lettuce) | 1 cup |
| Black olives | 2 tablespoons, sliced |
| Del Monte Whole Corn Kernels | 2 tablespoons |
| Walnuts | 1/4 cup, toasted |
Dressing Ingredients:
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Honey | 1 tablespoon |
| Salt | To taste |
| Tabasco Original Hot Sauce | A few drops |
Preparation Time:
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Instructions:
-
Prepare the Ingredients:
Begin by prepping all your ingredients. Wash and pat dry the salad greens, then set them aside. Slice the apples and beetroots, keeping them ready for assembly. -
Cook the Beets:
Peel the beets and cut them into halves. Place them in a pressure cooker with 2 tablespoons of water. Pressure cook for about 2 whistles, then turn off the heat. Once the pressure has released, open the cooker, slice the beets into thin rounds, and allow them to cool. -
Assemble the Salad:
In a large mixing bowl, combine the salad leaves, sliced apples, black olives, and Del Monte whole corn kernels. Mix well, then place the bowl in the refrigerator to chill. -
Prepare the Dressing:
In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and a few drops of Tabasco Original Hot Sauce. You can also place these ingredients in a bottle and shake well until the dressing is fully combined. -
Finish the Salad:
When you’re ready to serve, toss the chilled salad with the apple cider vinaigrette dressing. Add the steamed beet slices, toasted walnuts, and give everything a gentle mix to combine. -
Serve:
Serve the Beet Apple Salad with Apple Cider Vinaigrette chilled. This salad pairs beautifully with dishes like the Grilled Vegetable Sandwich with Herb Goat Cheese or a Chicken Bรกnh Mรฌ for a hearty meal. You can also sip on a refreshing Lavender Lemonade Cooler to complete the experience.
Tips:
- For a more pronounced crunch, consider adding additional toasted nuts like pecans or almonds.
- The apple cider vinaigrette dressing can be made ahead of time and stored in the fridge for up to a week.
- Use a variety of lettuce greens for added color and texture in the salad.
Enjoy this vibrant and healthy Beet Apple Salad with Apple Cider Vinaigrette at your next summer gathering or as a light, refreshing appetizer!
