Beets And Apples In A Balsamic Vinaigrette
Instructions:
- 2 Pound Fresh beets; trimmed of all but 1/2−inch of their tops, washed but not peeled
- 1/3 Cup Balsamic vinegar
- 2 Tablespoon Vegetable oil
- 1/3 Cup Finely minced red onion
- Salt and freshly ground black pepper
- 1 Large Granny Smith apple; washed
- Sweet relish; optional
- Boil the beets, in water to cover, for 1 hour or longer or until tender.
- While the beets are boiling, combine the vinegar, oil and onion in a mixing bowl and season well with salt and pepper to taste.
- When the beets are done, drain them and cool in running water, then cut off their tops and peel. Cut the beets into 1/2−inch dice, toss with the dressing and season with salt and pepper to taste.
- Peel, core and cut the apple into 1/2−inch dice.
- To serve each portion of salad, center some apple in the middle of the plate and spoon the beets around the apples. Garnish the plate with 3 teaspoons of relish set around the beets.