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
roughly chopped mint
juice of 1
zest of half
In This Recipe
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.
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.