Hot Pink Beet and Apple Salad
To shave off most of the time on this recipe, you can use pre-cooked beets, just make sure they aren't the kind packed in vinegar.
Servings: 4 people
Ingredients
- 1 pound raw beets
- 1 cup sour cream
- ½ cup mayonnaise or plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon small capers rinsed well
- 1 small shallot finely chopped
- ¾ cup pickles roughly chopped
- 1 tablespoon fresh dill finely chopped, plus a little for garnish
- 2 medium crisp Granny Smith apples
- Kosher salt
- black pepper freshly ground
- 1 handful walnuts chopped, for garnish
Instructions
- Bring 3 quarts of water to a boil in a medium pan (enough to cover the beets when you add them). Once the water boils, add the whole, unpeeled beets and cook about 1 hour, or until tender.
- While the beets are cooking, prep the dressing. In a medium bowl, stir together the sour cream and mayo or Greek yogurt. Add the cider vinegar. Rinse the capers well, shake off any remaining liquid, and add them to the dressing. Chop the shallot, pickles, and dill, and add them to the dressing. Stir everything together.
- Remove the beets and let them cool about 15 minutes. Rub off the skins and trim the top and base of each beet. Cut the beets into small evenly-sized cubes and add to the serving bowl.
- Core the apples (leave the skin on) and cut them into 1-inch cubes. Add the apple pieces to the serving bowl.
- Season with salt and pepper, then taste and adjust the seasoning if necessary. Serve garnished with chopped walnuts and additional fresh dill, if desired.
Notes
This salad is delicious and refreshing on its own, but also tastes great with a sliced hard-boiled egg and/or cheese.