Beet Bean And Apple Salad Food

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SHREDDED BEET AND APPLE SALAD



Shredded Beet and Apple Salad image

Drizzle fresh apple and beets with a shallot vinaigrette and top with candied walnuts.

Provided by Food Network Kitchen

Time 20m

Yield 6

Number Of Ingredients 11

1 tablespoon finely chopped shallots
1 tablespoon white wine vinegar
2 teaspoons whole grain mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
3 tablespoons walnut oil
2 Granny Smith apples
1 beet, trimmed and peeled
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped candied walnuts

Steps:

  • Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
  • With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
  • Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.

CONFETTI BEET SALAD



Confetti Beet Salad image

Because most of the ingredients are ones I have on hand, this salad is a great choice when I need a quick dish to round out a meal.-Elaina Pacella, Sewaren, New Jersey

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 10

1 can (15 ounces) diced beets, rinsed and well drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
2/3 cup diced red onion
1/2 cup diced sweet red pepper
3 to 4 tablespoons minced fresh cilantro
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all of the ingredients. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts :

BEET AND APPLE SALAD



Beet and Apple Salad image

Sweet and creamy cooked dressing on a beautiful old fashioned salad. From a 1960 cookbook "Pennsylvania Dutch Cooking". I usually peel the apples and omit the nuts.

Provided by Kaarin

Categories     Apple

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups apples, diced
2 cups beets, cooked and diced
2 hard-boiled eggs, diced
1/4 cup walnuts, chopped (optional)
1/4 cup sugar
1 extra large egg
1/2 tablespoon flour
1 teaspoon dry mustard
1/4 cup water
1/4 cup white vinegar
salt and pepper

Steps:

  • For dressing, combine egg with sugar and beat well.
  • Stir in flour and mustard.
  • Add mixture to heated water and vinegar in a small heavy saucepan.
  • Cook, stirring constantly, over low heat until thick, 2-3 minutes.
  • Season to taste with salt and pepper.
  • Cool.
  • In a medium bowl, mix the 4 salad ingredients.
  • Pour the cooled dressing over and mix well.
  • Garnish with parsley and chopped nuts, as desired.
  • Serve chilled.

Nutrition Facts : Calories 188.9, Fat 4.6, SaturatedFat 1.3, Cholesterol 167.3, Sodium 118.5, Carbohydrate 31.2, Fiber 3.4, Sugar 26.3, Protein 6.9

BEET, BEAN AND APPLE SALAD



Beet, Bean and Apple Salad image

This brightly colored cold salad is a perfect compliment to any meal or a zesty vegetarian meal in itself.

Provided by Jodi Barney Larsen

Categories     Bean Salads

Time 1h10m

Yield 4

Number Of Ingredients 5

1 (8.25 ounce) can sliced beets, drained and diced
1 (15 ounce) can cut green beans, drained
1 large Granny Smith apple - peeled, cored and diced
1 teaspoon olive oil
2 tablespoons apple cider vinegar

Steps:

  • Combine the beets, green beans and apple in a serving bowl. Stir in olive oil and vinegar. Chill for 1 hour before serving. Serve cold.

Nutrition Facts : Calories 71 calories, Carbohydrate 14.4 g, Fat 1.3 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 411.9 mg, Sugar 10.4 g

BEET, BEAN AND APPLE SALAD



Beet, Bean and Apple Salad image

This brightly colored cold salad is a perfect compliment to any meal or a zesty vegetarian meal in itself.

Provided by Jodi Barney Larsen

Categories     Bean Salads

Time 1h10m

Yield 4

Number Of Ingredients 5

1 (8.25 ounce) can sliced beets, drained and diced
1 (15 ounce) can cut green beans, drained
1 large Granny Smith apple - peeled, cored and diced
1 teaspoon olive oil
2 tablespoons apple cider vinegar

Steps:

  • Combine the beets, green beans and apple in a serving bowl. Stir in olive oil and vinegar. Chill for 1 hour before serving. Serve cold.

Nutrition Facts : Calories 71 calories, Carbohydrate 14.4 g, Fat 1.3 g, Fiber 3.8 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 411.9 mg, Sugar 10.4 g

APPLE BEET SALAD



Apple Beet Salad image

From Hattiesburg, Mississippi, field editor Shirley Glaab relays, "Tart apples and pickled beets add zest to this colorful salad."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 11

1/3 cup sweet pickle relish
1/4 cup sliced green onions
1/4 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups diced peeled apples
2 cups diced pickled beets
Lettuce leaves, optional
1 hard-boiled large egg, chopped, optional

Steps:

  • In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg.

Nutrition Facts : Calories 99 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 271mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

BEET-CARROT-APPLE SALAD



Beet-Carrot-Apple Salad image

Grating beets can admittedly be a messy business, but it's worth it when you taste the delicious end result. Go ahead...get your hands red!

Provided by Geema

Categories     Apple

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup grated peeled carrot
1 cup grated peeled granny smith apple
1 cup grated peeled beet
1 head leaf lettuce
1 cup canola oil
1/2 cup raspberry vinegar
1 tablespoon honey
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
fresh ground pepper
1 cup toasted walnuts

Steps:

  • Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
  • Place beets,carrots and apples in three separate mounds on each plate.
  • Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
  • Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.

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