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beet and apple salad with yogurt dressing

★★★★★ 4
Linky1 avatar
a recipe by
Carolyn Haas
@Linky1
Whitewater, WI

Adapted from The Greek Vegetarian by Diane Kochilas These ingredients are also common to Turkish cuisine. Plus, you don't have to be vegetarian to enjoy this salad!

►
★★★★★ 4
serves 2-4
prep time 10 Min
method No-Cook or Other

Ingredients For beet and apple salad with yogurt dressing

  • 2 lg
    beets, trimmed, washed, peeled
  • 1 lg
    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)
  • salt
    to taste
  • 2 - 3 Tbsp
    red wine vinegar

How To Make beet and apple salad with yogurt dressing

  • 1
    Trim 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.
  • 2
    In 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.
  • 3
    Alternate: use walnuts instead of capers. Or use half of each.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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