apple beet parsley salad apple beet parsley salad Israeli Kitchen Don't like beets? Trust us when we say you'll be a believer once you bite into this salad. (Photo: Jerry James Stone)

Apple, beet and parsley salad

Packed with all the nutrients you need, with a light tangy dressing to pull it all together.

By Jerry James Stone

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  • Yield: Serves 2-4
  • Prep time: 10 minutes

I think everyone should eat more beets ... even me. But really, they are so good for you, tasty and very versatile. This salad is for beet haters. You will be hard-pressed to find someone who does not like it.

Ingredients

  • 1/3 cup olive oil
  • 2 teaspoons white balsamic vinegar
  • 2 teaspoons brown mustard
  • 1/2 teaspoon salt
  • Pinch of pepper
  • 2 tablespoons parsley
  • 5 honeycrisp apples
  • 1 pound beets, cooked

Directions

Core the apples and cut them into wedges. Peel the beets. Cube both, so that both the apples and beers are about the same size.

In a large mixing bowl, whisk together the olive oil, vinegar, mustard and salt.

Add in the apples and beets, mixing until all are coated evenly.

Add the parsley and lightly mix.

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Jerry James Stone is a vegetarian and vegan food blogger who has created recipes for the Discovery Channel, Whole Foods Market, and many more.

Related Topics: Salads

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