Ruby Red Beet & Apple Salad Recipe

Ruby Red Beet & Apple Salad Recipe photo by Taste of Home

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Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too). — Kathy Rairigh, Milford, Indiana

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Ruby Red Beet & Apple Salad Recipe

Prep: 10 min. + cooling Cook: 35 min. + chilling

Yield: 12 Servings

10 35 45

Ingredients

2-1/2 pounds fresh beets (about 8 medium)
2 medium apples, peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup cider vinegar
1/3 cup olive oil
2 tablespoons honey
1 teaspoon salt
3/4 teaspoon curry powder
1/8 teaspoon each ground ginger, garlic powder and pepper

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally. Yield: 12 servings.

Originally published as Ruby Red Beet & Apple Salad in Taste of Home October/November 2012, p77