Sweet pomegranate beet salad by gserafini. Apple & Beet Salad

 

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Serves 4 to 6

 

This delicious salad combines the crisp delights of fresh apples with brilliant flavor and color of beets.  It is excellent any time of year but it makes a colorful addition to your holiday table.

 

The Dressing:

 

1/3 cup cider vinegar

1/4 cup olive oil

1 tablespoon sweet and hot brown mustard

1 tablespoon minced fresh dill weed or 1/2 teaspoon dry

 

Combine all ingredients, blend well and set aside.

 

The Salad:

 

4 Granny Smith or other green skinned apples

1, 16-ounce can julienne beets, drained

2 or 3 green onions, sliced on the diagonal

1/2 cup walnut pieces

Salt and fresh coarse ground black pepper to taste

 

Crisp lettuce leaves

1 red-skinned apple

 

Core the apples and cut into quarters, then slice thinly.  Combine with the beets and green onions.  Add the dressing and toss gently.  Season to taste with salt and pepper.  Chill.  To serve line a serving dish with crisp lettuce leaves.  Place the chilled salad on the leaves.  Sprinkle with walnut pieces.  Cut several thin slices from the red apple and use to garnish along with a sprig of fresh dill or mint.  Serve chilled.

 

                  

 

 

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Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

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