Summer Beet and Walnut Salad by megenellis

100% would make it again Tweet

RATING

4 / 5.00 rating by 1 person

SERVINGS

10 servings scale / convert

INGREDIENTS

4 lg. beets
4 green apples
1-1/2 cups crumbled feta cheese
1-1/2 cups crushed walnuts
1/3 cup balsamic vinegar
1/3 cup olive oil
1 tsp. sugar

INSTRUCTIONS

Cook beets for about a half an hour or until tender. Let beets cool and then chop. Chop apples and crush walnuts if needed. Mix vinegar, olive oil and sugar. Toss apples, beets, walnuts, and feta, then stir in olive oil mixture. Serve or let sit over night. I think it's best the next day.

***EDITOR'S NOTE***
To roast beets, cut large beets in half. Tear off a sheet off foil large enough to wrap up the beets. Sprinkle beets with olive oil, salt and pepper. Wrap beets in foil. Roast at 425 degrees for about 40-45 minutes until a knife inserts with little resistance.

CHEF COMMENTS

I'm not really sure about quantities. I just kind of wing it!

TAGS

apple salad, beet salad, salads add tags