Ruby Red Beet & Apple Salad

By ccavaletti

Ingredients

• 2-1/2 lbs fresh beets (about 8 medium)
• 2 medium apples, peeled and chopped
• 1 c chopped fresh kale (I used Romaine lettuce)
• 1 c chopped red cabbage
• 1 c shredded carrots
• 1/2 c chopped onion
• 1/2 c cider vinegar
• 1/3 c olive oil
• 2 Tbsp honey
• 1 tsp salt
• 3/4 tsp curry powder
• 1/8 tsp each ground ginger, garlic powder and pepper

Details

Servings 12

Preparation

Step 1

Scrub beets and trim tops to 1 inch. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.

Peel beets and cut into 1/2" cubes.

In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.

In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat.

Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

*I roasted the beets in the oven with some olive oil

From Taste of Home Magazine - November 2012