I recently made this salad with not much forethought. It turned out great. It’s a great salad for the holidays or every day.
- Preheat oven to 200°C (390°F). Clean beet roots and off ends. Leave skin on. Wrap in aluminum foil and bake in oven for about 1 hour.
- Cut up apple and pear (slices, cubes, whatever you prefer).
- Once beets are done, let cool for a bit and peel under cool water. Cut in half lengthwise and slice. Mix with the fruit in a salad bowl.
- Prepare dressing (recipe below) and pour over the salad. Mix well. Let stand in fridge for about 30 min. Serve.
Fresh lemon ginger dressingIngredients Juice of I lemon (freshly squeezed) 3 tsp. carob molasses ( or other sweetener) About 2.5 cm (1 in.) fresh ginger grated
Mix all ingredients together. You can add a bit of water if you’d like.