Apple-and-Beet Salad
Prep: 15 min.
Cook: 1 hr. and 15 min.
Chill: 2 hr.
Serves: 8
Cost per serving: $1.65


8 beets
3 small red onions, unpeeled
1/4 cup balsamic vinegar or red wine vinegar
2 Tbsp. vegetable oil
1 and 1/2 tsp. kosher salt
Black pepper
4 Granny Smith apples (1 and 1/2 lb.)
1 Tbsp. fresh lemon juice
1/2 cup sour cream
12 curly red lettuce leaves, rinsed and dried
1/4 cup crumbled blue cheese or goat cheese
3/4 cup toasted pecan halves

1. Preheat oven to 400º. Trim beet greens, leaving a 1-inch piece of stem. Scrub beets and dry on paper towels. Sort by size and tightly wrap and seal large and small beets separately, along with onions, in two heavy-duty aluminum-foil packages. Place packets on a baking sheet. Roast until beets are tender when pierced with a fork, about 1 hour for small beets and 1 and 1/4  hours for large. Unwrap packages and let cool for about 15 minutes. Peel and trim beets and onions, halve crosswise and thinly slice. Transfer to a bowl.
2. Add vinegar, oil, 1 and 1/4  tsp. salt and a pinch of pepper to beet mixture and stir until blended. Refrigerate, tightly covered, until chilled, at least 2 hours (up to 1 day). Taste and adjust seasonings before serving.
3. At least 2 hours (up to 12 hours) before serving, peel, core and cut apples into 1/4-inch slices. Cut each slice crosswise into 3 pieces. Transfer to a bowl, add lemon juice and toss to coat. Add sour cream, remaining salt and a pinch of pepper and stir until blended. Cover and refrigerate apple mixture.
4. To serve, arrange lettuce leaves on a serving platter. Top with beet mixture and apple mixture separately. Sprinkle with cheese and pecans and serve.

Per serving: Cal. 256, Fat 16g (Sat. 4g), Chol. 13mg, Fiber 6g, Pro. 4g, Carb. 28g, Sod. 474mg