With autumn here and the holidays looming (in a good way!) this salad was a natural to put together, and the taste, let me tell you it is wonderful. Maple, beet, and feta might seem like a mismatched trio, but in truth, they play very well together.
A good rule of thumb regarding fresh beet salads is that the smaller and fresher the beets, the better the salad. Save the larger beets for winter over storage and cooking.
|Red Beet Salad with Cranberry Maple Vinaigrette|
Red Beet Salad with Cranberry Maple Vinaigrette
by the seat of my pants
1/2 dried cranberries
1/2 c water
1/4 c apple cider vinegar
1/4 c mild oil ( we use avocado oil)
1/4 c real maple syrup (not pancake syrup)
1/8 t salt
few grinds of pepper
4-6 small to medium beets, peeled and shredded (a spiralizer works great for this)
1 crisp red skinned apple
1/2 feta crumbles
Combine the dried cranberries and water, bring to a boil, reduce heat and simmer until most of the water has evaporated. Cover and remove from heat, let cool.
|Start to finish, simmered cranberries, vinaigrette in the making and beets ready to shred.|
Combine the cooked and cooled cranberries, vinegar, oil, salt and pepper, and maple syrup. Puree in a blender. Set aside.
Peel and shred beets, Add dressing to the beets, stir well. Cover and refrigerate at least 2-4 hours. When ready to serve the salad, core and dice the apple, (do not peel). Toss with the beets and cranberry vinaigrette.
|Fresh beet salad, ready to serve and enjoy.|
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friday favorites @ condo blues
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tuesdays with a twist @ back to basics
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