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  • Beets And Apples In A Balsamic Vinaigrette

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    Beets And Apples In A Balsamic Vinaigrette
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Fresh beets, trimmed of all but 1/2-inch of their tops, washed but not peeled
    • 1/3 c. Balsamic vinegar
    • 2 Tbsp. Vegetable oil
    • 1/3 c. Finely chopped red onion Salt and freshly grnd black pepper
    • 1 lrg Granny Smith apple, washed Sweet relish, optional

    Directions

    1. Boil the beets, in water to cover, for 1 hour or possibly longer or possibly till tender.
    2. While the beets are boiling, combine the vinegar, oil and onion in a mixing bowl and season well with salt and pepper to taste.
    3. When the beets are done, drain them and cold 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.
    4. Peel, core and cut the apple into 1/2-inch dice.
    5. 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 tsp. of relish set around the beets.

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