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Roasted Beet, Apple, and Celery Salad

  • 4servings
  • 80minutes
  • 200calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 (or more, to total 3/4 pound) fresh beets

  2. 2 tablespoon(s) (plus 2 teaspoons, per recipe) vegetable oil

  3. 1 tablespoon(s) cider vinegar

  4. 1 teaspoon(s) sugar

  5. 1/2 teaspoon(s) prepared horseradish

  6. 1/2 teaspoon(s) salt

  7. 1 Granny Smith apple , halved, cored, and sliced

  8. 1 stalk(s) celery , sliced

  9. 1/2 cup(s) (sliced) red onion

  10. 1 tablespoon(s) cilantro leaves

  11. 1/4 cup(s) walnut pieces , toasted

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Wash beets and trim off greens. Toss with the 2 teaspoons vegetable oil and roast in baking dish until tender when pierced with a fork, 45 minutes to 1 1/4 hours. When cool enough, rub beets with paper towel to remove skin. Slice beets.

  2. Combine the 2 tablespoons oil, vinegar, sugar, horseradish, and salt. Toss beets with 1 tablespoon of the dressing. Toss apple, celery, onion, and cilantro with remaining dressing. Arrange beets and apples on serving plate. Sprinkle with toasted walnuts.

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