Beet Apple Salad
A fresh and colorful beet and apple salad with a light vinaigrette and the perfect crunchy bite from toasted cashew nuts. A delicious, healthy, and low-calorie side dish for any occasion.
Servings :
Calories : 152kcal
Ingredients
- 1 lb (500 g) cook beet, in cubes
- 1 apple, in cubes
- ⅓ cup (50 g) cashew nuts, chopped & toasted
Dressing
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- salt & pepper
Instructions
- Cut beet and apple into bite-sized cubes. Roughly chop cashew nuts and toast them in a skillet without oil for 5 minutes until golden brown. Place everything in a large bowl.
- Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
- Drizzle the dressing over the salad and toss well. Season to taste with salt and pepper.
- Optional Salad Toppings: Green onion, red onion, crumbled feta cheese, minced garlic, ground cumin, or chopped fresh herbs.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 152kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 102mg | Potassium: 539mg | Fiber: 5g | Sugar: 14g | Vitamin A: 66IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg
