Ruby Red Beet & Apple Salad~
This is the perfect Summer to Fall salad bringing together several vegetables and sweet to tart apples. Its unique curry flavor gives it the allure of India.
Author: Kathy Rairigh Milford, Indiana Taste of Home October/ November 2012
Ingredients
- 2½ pounds beets*, ( 8 medium)
- 2 apples*, peeled, chopped
- 1 cup kale*, fresh, chopped
- 1 cup red cabbage*, chopped
- 1 cup carrots*, shredded
- ½ cup onion*, chopped
- ½ cup cider vinegar
- ⅓ cup olive oil
- 2 tablespoons honey*
- 1 teaspoon salt
- ¾ teaspoons curry*
- ⅛ ground ginger*
- ⅛ teaspoon garlic powder*
- ⅛ teaspoon pepper*
Instructions
- Clean beets, place in pan and cover with water. Bring to boil. Reduce heat; simmer, covered until tender. Remove from water and cool.
- Peel beets and cut into ½" cubes. In large bowl, combine apples, kale, cabbage, carrots, onion and beets.
- In small bowl, whisk the remaining ingredients. Pour over salad; toss well. Refrigerate, covered for about 4 hours and toss again before serving.
Ruby Red Beet & Apple Salad
