Zingy Marinated Beet and Apple Salad
Zingy Marinated Beet and Apple Salad. A simple healthy salad that’s vegan and paleo friendly, and packed full of flavor! This beet and apple salad is rich in antioxidants, easy to make, and great for a seasonal side dish! Or enjoy with the family and boost your health.
Author: Cottercrunch/Photo credit to cottercrunch.com
Ingredients
- 4 medium Beets
- 1 Granny Smith Apple
- ¼ cup olive or avocado oil
- ¼ cup Red Wine Vinegar or Apple Cider Vinegar
- 1 tsp gluten free worcestershire sauce (use Tamari Sauce with ¼ tsp apple cider vinegar if vegan)
- ¼ tsp sea salt and black pepper (each)
- ¼ tsp dry mustard or 1 tbsp dijon mustard
- ¼ tsp paprika or cayenne (omit for nightshade free)
- ¼ cup coconut sugar or raw sugar
- Optional – toss with lettuce and slice banana pepper (omit for nightshade free)
- Optional toppings : Herbs of choice, ¼ cup optional sunflower or pumpkin seeds, nuts, peppercorns to top.
Instructions
- First clean and wash your beets.
- Steam in 1 inch water and dash of sea salt for 20 minutes at medium high heat on stove top.
- Once beets are softened and steamed, you can easily peel them and chop into quarters.
- Slice your apple thin (remove core) and combine with beets in a large mixing bowl. Set aside.
- In another small bowl, combine your sugar, salt, and the rest of your seasoning. Set aside.
- Drizzle the oil, vinegar, and tamari or worcestershire sauce mixture over beets and apples and peppers. Then add in your seasonings and toss all together in mixing bowl.
- Place in fridge for 1 hr up to 24 hrs to marinate.
- Remove from fridge and add optional nuts and any additional herbs/peppercorns that you desire. You can also place the beet and apple salad on a bed of lettuce before serving. Drizzle with extra marinade if needed.
