Beets And Apples In A Balsamic Vinaigrette
2 Pound Fresh beets; trimmed of all but 1/2−inch of their tops,
washed but not peeled
1/3 Cup Balsamic vinegar
2 Tablespoon Vegetable oil
1/3 Cup Finely minced red onion
Salt and freshly ground black pepper
1 Large Granny Smith apple; washed
Sweet relish; optional
Boil the beets, in water to cover, for 1 hour or longer or until tender.
While the beets are boiling, combine the vinegar, oil and onion in a mixing
bowl and season well with salt and pepper to taste.
When the beets are done, drain them and cool in running water, then cut off their tops and peel. Cut the beets into 1/2−inch dice, toss with the
dressing and season with salt and pepper to taste.
Peel, core and cut the apple into 1/2−inch dice. To serve each portion of salad, center some apple in the middle of the plate and spoon the beets around the apples. Garnish the plate with 3 teaspoons of relish set around the beets.