Extraordinary Minty Beet Salad


The sweet crunch of apples with the tart tang of beets awakens the taste buds! If you take this salad to a potluck, be prepared to share the recipe.


3 cups         coarsely chopped pickled beets                              750 mL

2 cups         coarsely chopped apple                                          500 mL

  • 1/2 cups coarsely chopped green onions                               375 mL

3/4 cup       coarsely chopped celery stalks                                  175 mL

  • coarsely chopped mint leaves (optional)                      30 mL


Mint Dressing:

1/2 cup chopped fresh mint leaves or 1 tbsp. (15mL) dried 125 mL
1 cup pickled beet brine, drained from the pickled beets 250 mL
2 tbsp. sugar 30 mL
2 tsp. white wine vinegar 10 mL
1/8 tsp. dried tarragon 0.8 mL



  1. Combine all of the dressing ingredients in a saucepan and bring to a Let simmer for 3–5 minutes, stirring occasionally.
  2. Remove from the heat and strain into a bowl.
  3. Place the beets, apple, onion, celery and mint in a large Pour about half the dressing over the salad and toss unitl well mixed. Add more dressing as needed to coat the ingredients. Taste for seasoning and add salt and pepper as needed.
  4. Chill the salad before

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