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Beets And Apples In A Balsamic Vinaigrette Ingredients

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.

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