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Red Beet Salad with Cranberry Maple Vinaigrette

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Each time I see another flooded bog, I know the cranberry harvest continues. Which usually reminds me how much I love them and that thought sends me to the kitchen to enjoy the creative process of recipe development.

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.

Fresh beet salads are healthy, delicious and so easy to make ahead.
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 fresh beet salads are easy and delicious.
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.
Arrange on a platter, scatter the feta over the top.

Enjoy!

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this post shared with:
souper sundays @ kahakai kitchen
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
our simple homestead blog hop @ on the home front
foodie friday @ rattlebridge farm
friday favorites @ condo blues
weekend cooking @ beth fish reads
pink saturday @ how sweet the sound
tuesdays with a twist @ back to basics
the homestead hop @ floyd family homestead

9 comments

  1. I was scanning all the photos at the blog hop and I was immediately drawn to yours. This salad is so colorful and unique. It would be such a pretty addition to a holiday meal. Yum!

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  2. I love this time of year because cranberries are my favorite.

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  3. Michelle, thank you for your comment, the salad is quite good and very pretty.

    Diane, we are in the middle of cranberry harvest on the peninsula, that has been inspired me to cook up some cranberry recipes. So far I have only used dry, but I hope to get some organic fresh berries soon.

    Beth, I agree.

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  4. What a delightful salad for this time of year especially. I don't believe I've ever had uncooked beets, but will have to give this a try. Perhaps with young beets.

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  5. thank you for the recipe. I adore beets and love beet salad.

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  6. I'm not a beet lover, but with the other ingredients, which I do like, it might be a good recipe to try.

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  7. I love the combination of flavors you have going on in this salad and the colors are so pretty on the plate! Thanks for sharing with Souper Sundays this week. ;-)

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  8. Thanks so much for sharing this very special salad with us, I can't wait to try it! Have a great week and hope to see you at Full Plate Thursday again real soon!
    Miz Helen

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