Beet and Green Apple Salad
1 Granny Smith apple
2 tbsp Classic Vinaigrette (recipe below)
salt and pepper to taste
Prepare the beets: boil or steam them about 25-30 minutes. Let the beets cool down a few minutes, then peel them and dice into 1.5 cm pieces. Place the pieces in a salad bowl. Cut the apple into 1.5 cm cubes, without peeling them, but removing the core. Add the apples to the salad bowl. Pour in the Classic Vinaigrette, then season with salt and pepper. Toss well, then serve. Makes 2 servings.
Whisk together 3/4 cup extra virgin olive oil, 3-1/2 tbsp wine vinegar (I used red wine vinegar) and 1 tbsp Dijon mustard.
I LOVED THIS SALAD. HAL DOESN'T LIKE BEETS APPARENTLY. HE ONLY LIKES BEET RELISH. FIGURE THAT OUT IF YOU CAN.