Beet, Pickle, and Apple Salad

Name: Beet, Pickle, and Apple Salad
Yield: Makes 4 servings
Ingredients: 2 apples, such as Granny Smith or Cortland, peeled and cut into ¼-inch (6 mm) die; 2 apples, such as Granny Smith or Cortland, peeled and cut into ¼-inch (6 mm) die; 2 apples, such as Granny Smith or Cortland, peeled and cut into ¼-inch (6 mm) die; ¼ cup (15 g) coarsely chopped fresh mint; Freshly ground black pepper; 1 teaspoon olive oil; 2 medium red or golden beets, scrubbed clean and trimmed of stems and fibrous roots; 2 medium red or golden beets, scrubbed clean and trimmed of stems and fibrous roots

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Veggie Burgers Every Which Way

By Lukas Volger

Published 2021

About

The trick to this embarrassingly simple salad is to use the right apple: it must be snappily crisp and tart. If its grainy or soft, the whole salad will be off. This is an excellent use of leftover roasted beets. Know that the longer it sits, the more purple the salad will become.

Ingredients

2 medium red or golden beets, scrubbed clean and trimmed of stems and fibrous roots
1 teaspoon olive oil

Gluten-free
Leftovers
Vegan

Method

To roast the beets, preheat the oven to 400°F (200°C). Place the beets on a square of aluminum foil and rub with the oil. Wrap tightly in the foil and roast for