Beet and Kale Salad with Apples and Creamy Tangy Dressing
RubyFrost Apples, Beet and Kale make this salad so easy to make. And who knew you could make something so sophisticated at home?
- Yields
4 Servings - Prep Time
15 Minutes - Cook Time
5 Minutes
Ingredients
- Butter - 2 tbsp.
- Water - 2 tbsp.
- Cider Vinegar - 3 tbsp.
- Sugar - 1/4 cup
- Prepared Horseradish - 1 tsp.
- Salt - a pinch
- Mayonnaise - 1 cup
- Baby kale or dark salad green mix - 8 cups
- Sliced beets, drained and cut in half (or 3 fresh beets, peeled and simmered until tender and then sliced ¼ inch) - 1 14.5 oz can
- RubyFrost apple, cored and sliced ¼ inch thick - 1 apple
- Creamy goat cheese - 2 oz.
Instructions
- Melt the butter in a small saucepan over low heat. Stir in the water, vinegar, sugar, horseradish and salt. And the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
- Divide the kale or salad greens among 4 plates. Top with the apple slices and beets. Use a potato peeler to shave Manchego or Parmesan cheese over each salad or dollop each with some of the goat cheese. Drizzle each salad with 2 tablespoons of the dressing. You will not use up all the dressing. Store the remainder in an airtight container for up to 2 weeks.