Ruby Red Beet & Apple Salad~
This is the perfect Summer to Fall salad bringing together several vegetables and sweet to tart apples. Its unique curry flavor gives it the allure of India.
Author:
Ingredients
  • 2½ pounds beets*, ( 8 medium)
  • 2 apples*, peeled, chopped
  • 1 cup kale*, fresh, chopped
  • 1 cup red cabbage*, chopped
  • 1 cup carrots*, shredded
  • ½ cup onion*, chopped
  • ½ cup cider vinegar
  • ⅓ cup olive oil
  • 2 tablespoons honey*
  • 1 teaspoon salt
  • ¾ teaspoons curry*
  • ⅛ ground ginger*
  • ⅛ teaspoon garlic powder*
  • ⅛ teaspoon pepper*
Instructions
  1. Clean beets, place in pan and cover with water. Bring to boil. Reduce heat; simmer, covered until tender. Remove from water and cool.
  2. Peel beets and cut into ½" cubes. In large bowl, combine apples, kale, cabbage, carrots, onion and beets.
  3. In small bowl, whisk the remaining ingredients. Pour over salad; toss well. Refrigerate, covered for about 4 hours and toss again before serving.