Ruby Red Beet & Apple Salad

Lunch

Because I grow beets I eat them a lot. This is among my favorite recipes. One heads-up: The beets usually turn the apples pinkish-red (maybe your fingers, too).

Average Rating: 4.714285

TOTAL TIME: Prep: 10 min. + cooling Cook: 35 min. + chilling
YIELD: 12 servings.

Ingredients

2-1/2 pounds fresh beets (about 8 medium)
2 medium apples, peeled and chopped
1 cup chopped fresh kale
1 cup chopped red cabbage
1 cup shredded carrots
1/2 cup chopped onion
1/2 cup cider vinegar
1/3 cup olive oil
2 tablespoons honey
1 teaspoon salt
3/4 teaspoon curry powder
1/8 teaspoon each ground ginger, garlic powder and pepper

Instructions

1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
2. Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
3. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.

Nutrition Facts

3/4 cup: 127 calories, 6g fat (1g saturated fat), 0 cholesterol, 279mg sodium, 17g carbohydrate (14g sugars, 3g fiber), 2g protein.
Diabetic Exchanges:
1 vegetable, 1 fat, 1/2 starch.