Beet-Apple (or Turnip)-Orange Salad with Raspberry Dressing
  • Cooking Time: 20-35
  • Servings: 2 or 3-4 as a side dish
  • Preparation Time: 10-15
  • 3 fresh beets, leaves removed
  • 1 orange, peeled and cut into segments
  • 2 apples (peeled or not peeled), sliced and cubed (or 2 white turnips, cut in small cubes OR 1 kohlrabi bulb, peeled and diced)
  • 1 Tbsp sunflower and/or pumpkin seeds, for garnish
  • Lettuce, rinsed and chopped into bite-sized pieces (and/or other leafy green of choice: arugula, mizuna, spinach, etc.)
  • Fresh Raspberries, for garnish (optional)
  • Dried cranberries, for garnish (optional)
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp sunflower oil
  • 7-8 fresh raspberries, mashed with fork
  • 1/2 Tbsp pure maple syrup (or other sweetener of choice)
  • Sea salt and pepper, to taste
  1. SALAD: Toss beets in a medium sized pot filled half way with water. Turn burner heat to high and bring to a boil. Cook for about 20-35 minutes, until beets are soft. While the beets are cooking, chop apple and peel and chop orange. Remove any seeds from orange. Remove beets from heat and drain. Set aside to cool for 10 minutes. Once cooled, thinly slice the beets (I slice them and then cut each slice in quarters = half moon). Add the apple, orange, and beets to a medium sized bowl and mix. Make the Raspberry Dressing (see below) and then pour over this mixture mixing it very well. Serve over top of the chopped lettuce (or leafy greens of choice) and sprinkle with sunflower seeds, fresh raspberries, and dried cranberries.
  2. RASPBERRY DRESSING: Mix in a jar. Add to salad. VoilĂ !
FEATURING: Beets, apples (or turnips or kohlrabi), and lettuce. A gorgeous, bright and colourful that is fresh and reminiscent of warm summer days! Slightly adapted from Oh She Glows Blog: