Apple and beetroot salad

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    Apple and beetroot salad

    Apple and beetroot salad

    (14)
    1hr30min


    17 people made this

    About this recipe: 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.

    Ingredients
    Serves: 6 

    • 1 1/4 (340g) jars beetroot, drained and diced
    • 2 apples, peeled, cored and chopped
    • 85g walnuts
    • 175ml creamy salad dressing

    Method
    Prep:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

    1. In a large mixing bowl, combine the beetroot, apples, walnuts and salad dressing. Mix together and chill before serving.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    28

    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)

    by
    26

    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)

    by
    22

    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)

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