Apple and Beetroot Salad
This vibrant salad, featuring earthy beets, crisp apples, and creamy potatoes, is a refreshing and light meal on its own. It can also complement heartier dishes. While the recipe book where it’s located doesn't specify dressings for each salad, it offers a variety of dressing recipes to suit personal tastes. The author identifies a simple French vinaigrette as the ultimate dressing, but a creamy yogurt dressing would be a delicious option for this particular salad. Beets, versatile root vegetables, thrive underground, and are harvested from early summer to mid-autumn. They come in various sizes and shapes, adding visual appeal to any dish. The recipe book, Good Salads and Salad Dressings (1948), is a great resource for both salads and dressings.
- 1 beet
- 2 potatoes
- 2 large apples
- Salt
- Pepper
- Salad dressing
Dice a large cooked beetroot, two large cooked potatoes, and two large apples peeled and cored. Season with salt and pepper to taste, and bind with salad dressing. If you can add a couple of teaspoonfuls of capers, you should do so.