Apple-Beet Salad with Creamy Dill Dressing
By America's Test KitchenPublished on September 14, 2011
Time
15 minutes, plus 12 hours pickling
Yield
Serves 4
Ingredients
3 tablespoons red wine vinegar 3 medium beets, steamed, peeled, and julienned¼ cup plain yogurt ¼ cup mayonnaise 1 small clove garlic, minced1 tablespoon minced fresh dill Salt and ground black pepper ½ small lemon 2 tart apples, such as Granny Smith, halved, cored, and cut into ⅛-inch slices1 ½ quarts romaine lettuce, Boston lettuce, or leaf lettuce¼ cup toasted pecans, chopped coarse
Before You Begin
Dress the salad after it has been individually plated. If not, the dressing turns an unappetizing pale pink. Jarred pickled beets can be substituted for the fresh beets in this recipe.
Instructions
- Drizzle vinegar over beets; refrigerate overnight.
- Mix yogurt, mayonnaise, garlic, and dill in small bowl. Season to taste with salt, if necessary, and pepper to taste; set aside.
- Squeeze lemon juice over apple slices. Place greens on platter or individual plates. Arrange apple slices and julienned beets over the greens; top with toasted pecans. Drizzle salad with dressing and serve. Or serve salad and pass dressing separately.
Time
15 minutes, plus 12 hours picklingYield
Serves 4Ingredients
3 tablespoons red wine vinegar
3 medium beets, steamed, peeled, and julienned
¼ cup plain yogurt
¼ cup mayonnaise
1 small clove garlic, minced
1 tablespoon minced fresh dill
Salt and ground black pepper
½ small lemon
2 tart apples, such as Granny Smith, halved, cored, and cut into ⅛-inch slices
1 ½ quarts romaine lettuce, Boston lettuce, or leaf lettuce
¼ cup toasted pecans, chopped coarse
Ingredients
3 tablespoons red wine vinegar
3 medium beets, steamed, peeled, and julienned
¼ cup plain yogurt
¼ cup mayonnaise
1 small clove garlic, minced
1 tablespoon minced fresh dill
Salt and ground black pepper
½ small lemon
2 tart apples, such as Granny Smith, halved, cored, and cut into ⅛-inch slices
1 ½ quarts romaine lettuce, Boston lettuce, or leaf lettuce
¼ cup toasted pecans, chopped coarse
Ingredients
3 tablespoons red wine vinegar
3 medium beets, steamed, peeled, and julienned
¼ cup plain yogurt
¼ cup mayonnaise
1 small clove garlic, minced
1 tablespoon minced fresh dill
Salt and ground black pepper
½ small lemon
2 tart apples, such as Granny Smith, halved, cored, and cut into ⅛-inch slices
1 ½ quarts romaine lettuce, Boston lettuce, or leaf lettuce
¼ cup toasted pecans, chopped coarse
Why This Recipe Works
With our winter fruit salad recipes, we found ways to combine winter fruits with other ingredients to make substantial, flavorful salads.
Before You Begin
Dress the salad after it has been individually plated. If not, the dressing turns an unappetizing pale pink. Jarred pickled beets can be substituted for the fresh beets in this recipe.
Instructions
- Drizzle vinegar over beets; refrigerate overnight.
- Mix yogurt, mayonnaise, garlic, and dill in small bowl. Season to taste with salt, if necessary, and pepper to taste; set aside.
- Squeeze lemon juice over apple slices. Place greens on platter or individual plates. Arrange apple slices and julienned beets over the greens; top with toasted pecans. Drizzle salad with dressing and serve. Or serve salad and pass dressing separately.
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