Ingredients

The following ingredients have 4 Servings
  • 4 medium Beets
  • 1 Granny Smith Apple
  • 1/4 cup olive or avocado oil
  • 1/4 cup Red Wine Vinegar or Apple Cider Vinegar
  • 1 teaspoon gluten free worcestershire sauce (use Tamari Sauce with 1/4 teaspoon apple cider vinegar if vegan)
  • 1/4 teaspoon sea salt and black pepper (each)
  • 1/4 teaspoon dry mustard or 1 Tablespoon dijon mustard
  • 1/4 teaspoon paprika or cayenne (omit for nightshade free)
  • 1/4 cup coconut sugar or raw sugar
  • Optional – toss with lettuce and slice banana pepper (omit for nightshade free)
  • Optional toppings : Herbs of choice, 1/4 cup optional sunflower or pumpkin seeds, nuts, peppercorns to top.

Instruction

  • First clean and wash the beets.
  • Steam in 1 inch water and dash of sea salt for 20 minutes at medium high heat on stove top.
  • Once beets are softened and steamed, you can easily peel them and chop into quarters.
  • Slice your apple thin (remove core)  and combine with beets in a large mixing bowl. Set aside.
  • In another small bowl, combine your sugar, salt, and the rest of your seasoning. Set aside.
  • Drizzle the oil, vinegar, and tamari or worcestershire sauce mixture over beets and apples and peppers. Then add in your seasonings and toss all together in mixing bowl.
  • Place in fridge for 1 hr up to 24 hrs to marinate.
  • Remove from fridge and add optional nuts and any additional herbs/peppercorns that you desire. You can also place the beet and apple salad on a bed of lettuce before serving. Drizzle with extra marinade if needed.