BEET AND APPLE SALAD WITH YOGURT DRESSING

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Beet and Apple Salad with Yogurt Dressing image

Adapted from The Greek Vegetarian by Diane Kochilas These ingredients are also common to Turkish cuisine. Plus, you don't have to be vegetarian to enjoy this salad!

Provided by Carolyn Haas @Linky1

Categories     Other Salads

Number Of Ingredients 8

2 large beets, trimmed, washed, peeled
1 large apple, granny smith
1-2 clove(s) garlic, peeled and chopped
2 tablespoon(s) capers, drained
1/4 cup(s) olive oil, extra virgin
1 to 1 1/2 cup(s) drained greek yogurt (one small container fat-free greek yogurt can be substituted)
salt - to taste
2 - 3 tablespoon(s) red wine vinegar

Steps:

  • Trim beets, leaving an inch or two of stems. Boil for about 1/2 hour or until partially cooked. Cool and rub off the peeling. Shred or finely chop the beets. Peel, core and shred or finely chop the apple.
  • In serving bowl, combine the beets with the apple, garlic and capers. Add olive oil and yogurt and toss to combine. Season with salt and vinegar.
  • Alternate: use walnuts instead of capers. Or use half of each.

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