Apple Ginger Beet Salad
 
Prep time
Cook time
Total time
 
Dana:
Ingredients
  • 2 bunches organic LOVE beets*
  • 2 large honeycrisp apples, peeled, cored, and cut into bite-sized chunks (substitute gala, jonagold or golden delicious - use granny smith for 21DSD)
  • juice of ½ orange
  • 1 Tbsp apple cider vinegar
  • 1 tsp minced ginger
  • ¼ tsp of each: coriander, cinnamon, and nutmeg
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp sea salt, plus more to taste
  • black pepper, to taste (start with a pinch)**
  • 1 Tbsp olive oil
  • 2 scallions, thinly sliced
Directions
  1. Preheat the oven to 375F.
  2. Toss the apples in a little bit of coconut oil in a cast iron skillet and pop them in the oven for about 15 minutes, to soften.
  3. Meanwhile, cut your beets to about the same size as the apples.
  4. In a small bowl, mix together the orange juice, vinegar, spices, onion and garlic powder, sea salt and pepper. Add the olive oil gradually as you keep whisking. Set the dressing aside.
  5. When the apples are done, transfer them to a bowl and stick it in the refrigerator for about 10 minutes to chill them. Or if you’re super lazy and impatient like me, pop them in the freezer for 5 minutes.
  6. When the apples are cooled, toss them with the beets in a medium sized bowl. Add the dressing and mix with a wooden spoon to combine. Add the scallions and mix to distribute them evenly. Season with extra salt and pepper, to taste.
  7. Serve immediately, or chill it to serve later. Either way it’s unexpectedly delicious.
Notes
*These are pre-roasted and peeled beets. I get them at costco in a GIANT package. But they also have them at Trader Joe’s. You could substitute 2 bunches fresh beets and roast them yourself at 375 for about 45 mins - 1 hour and then peel them...but I think that’s a pain in the a**. These beets make this recipe a flash.
**AIP omit black pepper.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/apple-ginger-beet-salad/