Best Beet Feta And Granny Smith Apple Salad Recipes

Granny Smith Apple Salad image

Provided by Ann Cecile

Categories Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 6

5 granny smith apples, peeled, cored and chopped
1 (8 ounce) can pineapple chunks
1 cup raisins
1/2 cup chopped pecans
10 ounces sour cream
1/2 teaspoon granulated sugar

Steps:

Swedish Pickled Beet and Apple Salad image

Provided by Chef Kate

Categories Apple

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 medium red onion, halved and thinly sliced
2 granny smith apples, quartered, cored and thinly sliced
1/4 cup lemon juice, freshly squeezed
4 pickled beets, thinly sliced
2 tablespoons capers, drained
2 tablespoons mayonnaise
2 tablespoons sour cream
kosher salt & freshly ground black pepper
2 tablespoons flat leaf parsley, fresh, finely chopped
1 tablespoon chives, fresh, finely chopped

Steps:

Heat the oil in a large skillet over medium high heat.
Add the onion and apples and saute for three to five minutes, until apples have softened.
Transfer to a medium bowl and sprinkle with the lemon juice.
Add the beets and capers and toss well.
Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
Season with salt and pepper to taste.
Transfer to serving bowl or individual plates and garnish with the parsley and chives.
Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
Note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.

Nutrition Facts : Calories 165.7, Fat 10.9, SaturatedFat 1.6, Cholesterol 5, Sodium 187.7, Carbohydrate 18.5, Fiber 2.9, Sugar 11.7, Protein 1

Beet and Apple Salad image

Provided by Michael Symon : Food Network

Time 10m

Yield 10 servings

Number Of Ingredients 9

1 pound uncooked beets peeled and grated
1 pound Granny Smith apples peeled and grated
1/2 pound celery root, peeled and grated
2 scallions, diced
4 ounces apple juice
2 ounces sherry vinegar
4 ounces olive oil
2 bunches picked watercress
Salt and pepper

Steps:

Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve.