Tossed Beet and Apple Salad

By mdancause

Ingredients

• Salad
• 6 medium red beets
• 2 tart green apples, chopped
• 1 small red onion, chopped
• 1/3 cup scallions, chopped
• Dressing
• 4 tablespoons coconut oil, melted
• 2 tablespoons fresh dill
• 1 shallot, minced
• 1 1/2 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon horseradish
• 1/4 teaspoon celery seed
• Salt and pepper to taste

Details

Servings 1
Adapted from thewholekitchen.com

Preparation

Step 1

Wash and remove any dirt on the beets. Place the beets in a large pot and fill with enough water to cover the beets completely. Do not worry about peeling the beets at this time.

Place the pot on the stove and bring the water to a boil. Reduce the heat and allow the beets to a simmer for 10-15 minutes. Use a fork to pierce the beets to test if the beets are soft. If the fork can not pierce through then continue to cook the beets and check again in 5 minutes.

When the beets are soft, submerge them in a bowl of cold ice water. Use your hands to remove the skin of the beets. Chop the beats into cubes and place in a large bowl.

Add in the chopped apples, red onions, and scallions. Gently toss the salad.

In a small bowl combine the ingredients for the dressing. Pour the dressing over the chopped beet salad and gently toss.