Recipe by Mary Lou Gabbard
"Try serving this chilled salad for a light dish on Thanksgiving."
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1 (15 ounce) can
diced beets, drained
apples - peeled, cored and chopped
creamy salad dressing, e.g. Miracle Whip ™
This recipe was really good. I would make one change in the future I cut the dressing down to half cup.
In fairness let me say that a) I don't like beets (I was trying to use up some canned beets I tried feeding to my son) and b) I used a bacon ranch dressing which I don't recommend. If you like beets and use a regular ranch dressing I bet you will like this. But I also didn't care for the soft beets intertwined with the crunchy nuts and apples.
These flavors are wonderful together. The second time I tried it I used crumbled bleu cheese instead of dressing and it was even better.
I made this a while back "my way" and it was delicious (see review, below). Last week, I made it according to the recipe as presented (using sliced Harvard beets which I halved and Miracle Whip as the "creamy dressing") and it was excellent.
I LOVE beets. So I made this (kind of) last night for lunch today. I say kind of because, instead of fresh apples, I used 4 heaping Tbsp. of unsweetened Applesauce to coat the beets (mine were sliced, rather than diced) and instead of "creamy salad dressing", I used my own buttermilk/sour cream based dressing. I also included a handful of sliced yellow onion and a handful of sliced green grapes. To my mind, the walnuts (I used pre-packaged, chopped) "made" the dish. I think this is a REAL KEEPER -- especially if allowed to chill and "meld" for at least 4 hours.
I have been making beet salad for years but have never put the apples or walnuts in it....instead of overpowering the taste of the beets with a dressing, I use just a small amount of mayo with garlic, and onion powder.....great recipe, thanks.
I really like beets, but this recipe was pretty bland. I used fresh beets and plain yogurt instead of mayo. I added a shredded carrot for a little different flavor and some freshly squeezed lemon juice to try to add more zest.
My husband gave this rating and I agreed with him. Kind of like a waldorf salad, but purplish after it sits overnight in the frig! I used fresh beets that I cooked myself instead of canned ones. Next time I will try the blue cheese addition as another viewer suggested because we love that too.
This salad was a hit at Mother's Day. We found it refreshing and a perfect side to the grilled chicken. We used just enough vinaigrette dressing to coat to give this a pickled flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Beet Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 147
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