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Shredded Beet Salad with Apples & Almonds

by Michele Pesula Kuegler | June 21st, 2017 | Healthy Cooking, Recipes, Salads
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The purple shade of this salad alone makes it worth trying!

I truly enjoy beets. In many different fashions. Pickled beets make a fine side dish on their own or as a topping to add a little zing to a salad. As for roasted beets, I have many, many ways of using them. However, I haven’t done much with raw beets. They seemed too hard and possibly a little too earthy flavored to be used in that way.

With summer’s arrival I began to wonder if there would be a way to work raw beets into a salad. What if I shredded them? I assumed that even with shredding the beets would need to sit in a marinade or dressing for several hours to improve their texture. The results of my recipe testing netted two results:

  1. Shredded beets make an excellent salad.
  2. The salad can be eaten immediately, if desired.

Once I had the shredded beets query solved, I debated what ingredients to add. I wanted something sweet and something with crunch. What I realized is that almost nothing I added would change the visual appearance of the salad, as the beets would stain everything a nice shade of purple. With no need to consider color, I chose gala apples both for their firm texture and hint of sweetness. Slivered almonds were the perfect choice for adding a tiny amount of extra crunch.

It’s not too often that you get to serve a purple dish, which means this salad needs to go to the top of your gotta try it list.

Shredded Beet Salad with Apples & Almonds

Serves 4
Raw beets in a most delicious form


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Prep Time
10 min

Total Time
15 min

Prep Time
10 min

Total Time
15 min

Ingredients
  1. 4 medium beets, peeled
  2. 1 large gala apple, cored
  3. 2 Tb. slivered almonds
  4. ⅓ cup cider vinegar
  5. 1 Tb. maple syrup
Instructions
  1. Grate beets using the fine shredding disk on a food processor.
  2. Dice apple into small cubes.
  3. Combine shredded beets, cubed apples, and almonds in a medium bowl; toss well.
  4. In a small bowl whisk together cider vinegar and maple syrup; pour over salad.
  5. Toss salad.
  6. Cover and refrigerate for a couple hours to allow flavors to meld or eat immediately.
Notes
  1. Beets can be grated on a box grater, but it is messy. Expect to have purple hands, cutting board, and counter.
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