Zingy Marinated Beet and Apple Salad

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.
  • 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.
  1. First clean and wash your beets.
  2. Steam in 1 inch water and dash of sea salt for 20 minutes at medium high heat on stove top.
  3. Once beets are softened and steamed, you can easily peel them and chop into quarters.
  4. Slice your apple thin (remove core) and combine with beets in a large mixing bowl. Set aside.
  5. In another small bowl, combine your sugar, salt, and the rest of your seasoning. Set aside.
  6. 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.
  7. Place in fridge for 1 hr up to 24 hrs to marinate.
  8. 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.