Author Notes
I've been experimenting a lot lately with different salads to bring to work for lunch, having gotten a little bored of just lettuce and chopped vegetables. I once had a chopped salad that I loved with apples, beets, cheeses, nuts and avocado, but I wanted to make something a little lighter, so just kept the beets and apples with a kind of sharp dressing. —VanessaS
Ingredients
-
1
red beet
-
1
Gala Apple
-
4 tablespoons
roughly chopped mint
-
juice of 1
lime
-
zest of half
a lime
-
1 teaspoon
grated ginger
-
1 tablespoon
olive oil
-
1 pinch
of salt
Directions
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Preheat oven to 400. Wrap beet in foil and roast for 1 hour, until tender. Remove from oven, let cool and remove skin. The skin should slip off.
-
Dice apple and beet into 1/2 inch pieces. Place in medium bowl with mint.
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Squeeze the juice from the grated ginger into a small bowl. Add the lime juice, zest, oil and salt, Whisk to combine and toss with the apple mixture.
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