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just off Mondon Hill Road between Hwy 41 and Hwy 50.

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Tuesday, November 8, 2011

Beet and Apple Salad Recipe

Beet and Apple Salad Recipe
from RecipeTips.com
1 pound raw beets ( or substitute canned)
1 large apple
1/2 cup roasted peanuts, salted or unsalted
1/4 cup vinaigrette, bottled or homemade
salt and pepper, if desired
This simple salad tastes especially delicious with fresh, pesticide-free beets. It’s very colorful and pretty, especially when made with dark red beets which will color the apples pink. The beets can be roasted whole then peeled and cut up (best flavor), diced, and simmered until tender, or canned.
1) Prepare beets. To roast, wrap in foil, place on rimmed baking pan (they may leak juice) in oven, anywhere from 300° F to 425° F. (Time will depend on size of beets and oven temperature, 30 mnutes to 1  1/2 hours. Beets are done when easily pierced with a small sharp knife.)
2) Cool slightly, remove foil, and rub or pull skin off. 
3) To boil, peel raw beets, dice and cover with lightly salted water. Bring to a boil, reduce heat, cover, and simmer until tender. Drain and cool. If you have previously canned your beets, you only to drain them. 
4) Cut in whatever manner is pleasing: julienne, dice, chop, slice or bite size. Dice unpeeled apple. Coarsely crush peanuts, pecans or walnuts. Add to beets. Toss with vinaigrette. Taste for seasoning and add salt and/or pepper to taste.  
5) Serve cold or room temperature.
NOTE: Beets will keep a week covered and refrigerated. Roast them when using the oven for another recipe and save them to use when needed.
Serving Size: 1 cup
Servings: 4

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