Memorial Day Recipes

Apple, Beet and Avocado Salad

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Apple, Beet and Avocado Salad

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Winter produce at its best and in holiday colors too. You can also toss the salad instead of arranging it if you prefer.

Ingredients

  • 3 medium beets
  • 4 C. mixed salad greens
  • 1 onion, sliced into thin rings
  • 1 apple, peeled, cored and thinly sliced
  • 1/2 avocado, peeled, pitted and sliced
  • 1/2 C. toasted chopped walnuts
  • 3/4 C. apple cider
  • 2/3 C. cider vinegar
  • 1/2 C. vegetable oil
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 tsp. prepared mustard
  • 1/4 tsp. celery seed

Directions

Preheat oven to 400 degrees F (200 degrees C). Wash beets, and place in a baking dish with 1/4 C. water. Cover and bake for 1 hour or until tender. Remove from oven and set aside to cool. Whisk together the apple cider, vinegar, oil, salt, pepper, mustard and celery seed. Peel and slice the beets, combine with the vinaigrette and refrigerate at least half an hour. Divide the greens among four salad plates. Drain beets, and reserve dressing. Decoratively arrange overlapping layers of beet, onion, apple, and avocado on the greens. Drizzle with reserved dressing. Sprinkle on the nuts, and serve at once.

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