Recipe - Beets And Apples In A Balsamic Vinaigrette

2 pound Fresh beets; trimmed of all
but
; 1/2inch of their
; tops, washed but
; not peeled
1/3 cup Balsamic vinegar
2 tablespoon Vegetable oil
1/3 cup Finely minced red onion
Salt and freshly ground
black pepper
1 lg Granny Smith apple; washed
Sweet relish; optional

Boil the beets, in water to cover, for 1 hour or longer or until
tender.

While the beets are boiling, combine the vinegar, oil and onion in a
mixing bowl and season well with salt and pepper to taste.

When the beets are done, drain them and cool in running water, then
cut off their tops and peel. Cut the beets into 1/2inch dice, toss
with the dressing and season with salt and pepper to taste.

Peel, core and cut the apple into 1/2inch dice.

To serve each portion of salad, center some apple in the middle of the
plate and spoon the beets around the apples. Garnish the plate with 3
teaspoons of relish set around the beets.

Converted by MC_Buster.

Per serving: 577 Calories (kcal); 28g Total Fat; (41% calories from
fat); 10g Protein; 79g Carbohydrate; 0mg Cholesterol; 478mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 11 One half Vegetable; 1 1/2
Fruit; 5 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.