Beet and Apple Salad | PCC Natural Markets

Beet and Apple Salad

Serves: 4

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Full of bold flavors — sweet, tart and spicy.



Preheat oven to 375° F.

In a baking dish, lightly drizzle beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until beets are tender, about 1 hour and 45 minutes. Let cool, then peel beets and cut them into 3/4-inch dice.

In a large bowl, whisk vinegar with mustard. Whisk in remaining 1/2 cup oil until emulsified. Add horseradish and season with salt and pepper; toss with beets and pistachios. Transfer beets to a platter, top with apple slices and serve.

Each serving: 280 cal, 21g fat (3g sat), 0mg chol, 160mg sodium, 20g carb, 5g fiber, 4g protein

More about: apples, beets, salad


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