Publisher Photo
Publisher Photo
From Hattiesburg, Mississippi, field editor Shirley Glaab relays, "Tart apples and pickled beets add zest to this colorful salad."
Recommended: Our Best Beet Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 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

Directions

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. Yield: 6-8 servings.
Originally published as Apple Beet Salad in Taste of Home August/September 1996, p17

Nutritional Facts

3/4 cup: 99 calories, 6g fat (1g saturated fat), 3mg cholesterol, 271mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 0 protein.

  • 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
  1. 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. Yield: 6-8 servings.
Originally published as Apple Beet Salad in Taste of Home August/September 1996, p17

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