This is a wonderful beetroot salad. Diced beetroot is tossed with apples, walnuts and creamy salad dressing. Serve for lunch or dinner, as a starter, side salad or as a snack.
This recipe was really good. I would make one change in the future I cut the dressing down to half cup. - 02 Feb 2004 (Review from Allrecipes US | Canada)
These flavors are wonderful together. The second time I tried it I used crumbled bleu cheese instead of dressing and it was even better. - 25 Aug 2002 (Review from Allrecipes US | Canada)
I made this a while back "my way" and it was delicious (see review, below). Last week, I made it according to the recipe as presented (using sliced Harvard beets which I halved and Miracle Whip as the "creamy dressing") and it was excellent. ************* First review: I LOVE beets. So I made this (kind of) last night for lunch today. I say kind of because, instead of fresh apples, I used 4 heaping Tbsp. of unsweetened Applesauce to coat the beets (mine were sliced, rather than diced) and instead of "creamy salad dressing", I used my own buttermilk/sour cream based dressing. I also included a handful of sliced yellow onion and a handful of sliced green grapes. To my mind, the walnuts (I used pre-packaged, chopped) "made" the dish. I think this is a REAL KEEPER -- especially if allowed to chill and "meld" for at least 4 hours. - 11 Jun 2008 (Review from Allrecipes US | Canada)