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Ruby Red Beet and Apple Salad

Page history last edited by Eric Stenshoel 6 years, 4 months ago




15 lbs fresh beets (about 48 medium)

12 medium apples, peeled and chopped

6 cups chopped fresh kale

6 cups chopped red cabbage

6 cups shredded carrots

3 cups chopped onion

3 cups cider vinegar

2 cups olive oil

12 tbsp honey

2 tbsp salt

1-1/2 tbsp curry powder

scant tsp each of ground ginger, garlic powder and pepper



  1. Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
  2. Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
  3. In a large bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally. Yield: 60-80 servings. 



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