I made an apple beet salad for my breakfast this morning. I know it’s not typical breakfast food, but it definitely hit the spot! I normally eat an apple or banana with almond butter for breakfast, but I was out of almond butter this morning. A couple weeks ago a friend shared an apple beet salad recipe with me. I couldn’t remember all the measurements, so I just started throwing things in the food processor. Of course if you know me, you know that’s my typical style, even if I have the recipe! The salad turned out really delicious, so I thought I’d share the ingredients and details here.
Apple Beet Salad Recipe
2 Granny Smith apples peeled, seeded and diced(other varieties will work, but are not as tart)
1 Medium red beet peeled and diced
1 small piece of fresh ginger, 1/4-1/2 inch piece (optional)
Sprinkle of sea salt
Splash (about 1 T) raw vinegar, or apple cider vinegar
Put everything in the food processor, and pulse until shredded. If you don’t have a food processor, you can also use a food grater to make your salad.
It’s that easy! You can chill this in the refrigerator until your ready to serve, and let the flavors melt together. Or if you’re like me you can eat it right away!
I use Granny Smith apples, because they’re more tart, but you can use a sweeter apple if that’s what you want. I’m also a fresh ginger fan, but if you’re not you can leave it out. This would also be delicious with some walnuts sprinkled on top. Yum!
It will keep in the refrigerator for a day or two. I ate all of the salad as a meal this morning, but it would make a great side dish, and would probably serve at least 4. It’s a recipe I’m definitely planning to make again!
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