Beet and Apple Salad with Yogurt Dressing
You don't have to be vegetarian to enjoy this salad!
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- 2 large
- beets, trimmed, washed, peeled
- 1 large
- apple, granny smith
- 1-2 clove
- garlic, peeled and chopped
- 2 Tbsp
- capers, drained
- 1/4 c
- olive oil, extra virgin
- 1 to 1 1/2 c
- drained greek yogurt (one small container fat-free greek yogurt can be substituted)
- to taste
- 2 - 3 Tbsp
- red wine vinegar
1Trim beets, leaving an inch or two of stems. Boil for about 1/2 hour or until partially cooked. Cool and rub off the peeling. Shred or finely chop the beets. Peel, core and shred or finely chop the apple.
2In serving bowl, combine the beets with the apple, garlic and capers. Add olive oil and yogurt and toss to combine. Season with salt and vinegar.
3Alternate: use walnuts instead of capers. Or use half of each.