Description
This Zingy Marinated Beet and Apple Salad is a simple healthy salad that’s vegan, paleo friendly, and full of flavor! It’s rich in antioxidants, easy to make, and great for a seasonal side dish!Â
Ingredients
Units
Scale
- 4 medium red beets
- 1 Granny Smith apple
- 1/4 cup coconut sugar or raw sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry mustard or 1 Tablespoon Dijon mustard
- 1/4 teaspoon paprika or cayenne (omit for nightshade free)
- 1/4 cup extra virgin olive oil or avocado oil
- 1/4 cup red wine vinegar or apple cider vinegar
- 1 teaspoon gluten free Worcestershire sauce or tamari sauce + 1/4 teaspoon apple cider vinegar
- Lettuce, optional
- Optional Toppings – herbs of choice, 1/4 cup sunflower or pumpkin seeds, nuts, peppercorns and sliced banana peppers (omit for nightshade free)
Instructions
- Steam washed beets in 1 inch water and a dash of salt for 20 minutes at medium-high heat on stove top. Allow to cool.
- Once beets are softened and steamed, peel and chop them into quarters.
- Thinly slice the apple (remove core) and combine with the beets in a large mixing bowl. Set aside.
- In a small bowl, combine the sugar, salt, black pepper, dry mustard, and paprika. Set aside.
- Drizzle the oil, vinegar, and Worcestershire sauce mixture over the beets and apples. Then add in the dry seasoning mixture and toss together.
- Place coated beets and apples in the fridge (covered) for at least 1 hour or up to 24 hours to marinate.
- Remove the salad from the fridge and add optional toppings. Place the beet and apple salad on a bed of lettuce and drizzle with extra marinade before serving, if desired.
- Store in the fridge for up to 3 days.Â
- Prep Time: 5 min
- Cook Time: 25 min
- Category: salad
- Method: mix
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 187
- Sugar: 17.5 g
- Sodium: 70.1 mg
- Fat: 11.2 g
- Saturated Fat: 1.6 g
- Carbohydrates: 21.5 g
- Fiber: 3.3 g
- Protein: 1.3 g
- Cholesterol: 0 mg