Zutaten für Beet And Apple Salad
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Zubereitung von Beet And Apple Salad
- **Make the dressing:** In a medium bowl, whisk together 1 large egg, 1/4 cup granulated sugar, until light and fluffy.
- Whisk in 2 tablespoons all-purpose flour and 1 teaspoon Dijon mustard until smooth.
- In a small, heavy-bottomed saucepan, heat 1/2 cup water and 2 tablespoons white wine vinegar over medium heat.
- Gradually whisk the egg mixture into the hot vinegar mixture, stirring constantly.
- Reduce heat to low and continue to cook, stirring constantly, until the dressing thickens to a creamy consistency (about 2-3 minutes).
- Remove from heat and season with salt and pepper to taste. Set aside to cool completely.
- **Prepare the salad:** While the dressing cools, combine 2 cups cooked beets (about 2 medium), diced, 2 medium apples (peeled, cored, and diced – optional), 1/4 cup chopped walnuts (optional), and 1/4 cup chopped fresh parsley in a large bowl.
- Pour the cooled dressing over the salad and gently toss to combine.
- Garnish with additional parsley and chopped walnuts, if desired.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
105g
Fat
6g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Salads Side Dishes Eggs Dairy Fruit Vegetables American Dinner Party Fall Holiday Event Low Fat Eggs Dietary Christmas Low Sodium Seasonal Low Saturated Fat Low Calorie Northeastern United States Pennsylvania Dutch Low In Something Apples Presentation Served Cold
