Reviewed: Mar. 15, 2011

Very tasty. Good without the avocado as well.

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Reviewer:

VeggieLovinHippie

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Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

Reviewed: Feb. 15, 2011

I loved this! I used fresh orange and red beets which added beautiful color. The dressing was fabulous-- it turned a bright red from soaking the beets in it. I made enough for 3 days and just stored the dressing and beets separately. It wasn't difficult to cook the beets at all. Great dish!

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Reviewer:

Ali_Cooks

Reviewed: Dec. 29, 2010

I made this salad 2 Rosh Hashanas in a row. I tweak the recipe a bit, adding pomegranate seeds on top as well as avocado slices. I set it up on each plate, which looks very impressive, but is also rather time consuming.

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Reviewer:

MommyMiri

Reviewed: Dec. 2, 2010

Great combination of flavors and textures! I used a Granny Smith apple, and the crisp tartness was a nice complement to the beets. My friend and I both agreed it needed a little something else, and decided some crumbled blue cheese would be perfect. I'll do that next time.

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Reviewer:

ismk

Reviewed: Nov. 28, 2010

This recipe was a perfect Thanksgiving starter salad although it was more filling than I intended! I did make a few changes on the dressing. I boiled about a cup and a half of the cider until it had reduced to 3/4c to intensify the flavor. I used olive oil instead of vegetable oil and I increased the vinegar to 3/4c. It was great.

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Reviewer:

rtulsi

Reviewed: Nov. 12, 2010

I definitely modified the recipe to what I had on hand. I made the dressing out of red wine vinegar, balsamic vinegar, honey, oil, mustard, celery seed, salt and pepper. I also didn't have any salad greens. I toasted up some sliced almonds and added some Boursin cheese. Turned out delish. I know it totally veered away from the recipe but the beet/apply/avocado/onion mixture was perfect!

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Reviewer:

berrysweet

Reviewed: Nov. 16, 2009

This was really good but I thought something was missing. I added some goat cheese and it did the trick.

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Reviewer:

Isabelle

Cooking Level: Intermediate

Reviewed: Oct. 8, 2009

Alright, the vinaigrette is good, wasn't crazy about it. The best part was the beets after they'd marinated in the vinaigrette.

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Reviewer:

JenF

Cooking Level: Intermediate

Home Town: Charlotte, Michigan, USA

Living In: Detroit, Michigan, USA

Reviewed: Sep. 24, 2009

I was initally very hesitant about this recipe, as I have had terrible luck with making vinaigrette dressings---but this recipe was delicious! My friends and I loved it---will definitely make again.

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Reviewer:

lpeters86

Reviewed: Dec. 13, 2008

I LOVED LOVED LOVED this recipe! The mixture of the tastes was wonderful. The only downside was that it took a long time to make, but it was worth it in the end. My husband and I both enjoyed it. There was a lot of extra salad dressing, but I will probably just use it for other salads.

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