Beets And Apples In A Balsamic Vinaigrette

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Beets And Apples In A Balsamic Vinaigrette

 

2 pounds fresh beets, trimmed of all but 1/2-inch of their tops, washed but not

peeled

1/3 cup balsamic vinegar

2 tablespoons 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.

Makes 4 servings.