Red Beet Salad with Cranberry Maple Vinaigrette, a unique and delicious salad from our days living on the upper peninsula in Washington state! Don't pass this lovely salad by...
When we lived on the peninsula each time I drove by a flooded cranberry bog, I knew there would be another cranberry crop to enjoy.
It is a fascinating way to harvest the berries and one that is fun to watch as they float on the water until being scooped up and loaded into trucks. Cranberries have always been a favorite of mine, but after living on the peninsula, they keep me returning to the kitchen to cook with them and create new recipes with the delicious flavor they offer.
Red Beet Salad with Cranberry Maple Vinaigrette
by the seat of my pants
1/2 c dried cranberries
1/2 c water
1/4 c apple cider vinegar
1/4 c mild oil - we prefer avocado oil
1/4 c real maple syrup
1/8 t salt
few grinds of pepper
4-6 small to medium beets
1 crisp red-skinned apple
1/2 feta crumbles
To make the vinaigrette: Combine the dried cranberries and water, bring to a boil, reduce heat and simmer until most of the water has evaporated. Cover and remove from heat, let cool. The cranberries will continue to soften while covered.
Place the cooked and cooled cranberries, vinegar, oil, salt and pepper, and maple syrup into the blender, puree until almost smooth. Set aside. If making the vinaigrette ahead, refrigerate until assembling the salad.
To make the salad: Peel and shred beets, or use a spiralizer. Place the shredded beets into a medium-sized mixing bowl, add the vinaigrette tossing together.
Which lead to this Red Beet Salad with Cranberry Vinaigrette. Raw beet salads are not common, but they are quite delicious. The beets have an earthy flavor, one that goes wonderfully with an assertive vinaigrette and a sprinkling of salty feta cheese. A good rule of thumb regarding fresh beet salads is that the smaller and fresher the beets, the better the salad. We leave larger beets for cooking or pickling, but no beet goes to waste in this house...
Fair warning, all that beautiful color in the beets will undoubtedly color everything it touches, including your hands.
Easily, a bit of scrubbing will take care of most of it, however. The convenience of this salad is that you can make the vinaigrette and cook the beets the day before if desired. The next day combine the shredded beets with the vinaigrette, allowing for a bit of time to marry the flavors before adding the apples. When ready to serve, arrange on a platter sprinkling with the feta and serve.
Beets are one of those foods that we need to eat more often. According to very well fit, they are high in Vitamin C, potassium, magnesium, iron, and zinc along with fiber. It turns out that Red Beet Salad with Cranberry Maple Vinaigrette is one delicious way to get your vitamins and minerals for the day!
Some thoughts on the recipe:
Lightly oil your hands before shredding the beets, it will make it easier to wash off all that beautiful color when the last beet has been shredded.
This salad is lovely when you use a spiralizer, for ease in serving you will want to cut the veggie spirals about every 4 to 6 inches.
Time management tip, Red Beet Salad with Cranberry Maple Vinaigrette will need a 2 to 4 hour standing time before serving.
Ingredients needed for this recipe:
- dried cranberries
- apple cider vinegar
- oil
- real maple syrup
- salt
- fresh ground pepper
- fresh beets
- feta cheese
- fresh parsley for garnish
You will also need the following:
- small saucepan with a lid
- measuring cups
- measuring spoons
- blender or stick blender
- box grater or spiralizer
- kitchen knife
- paring knife
- cutting board
- medium-sized mixing bowl
- platter for serving
Now we are ready to begin!
Red Beet Salad with Cranberry Maple Vinaigrette
by the seat of my pants
1/2 c dried cranberries
1/2 c water
1/4 c apple cider vinegar
1/4 c mild oil - we prefer avocado oil
1/4 c real maple syrup
1/8 t salt
few grinds of pepper
4-6 small to medium beets
1 crisp red-skinned apple
1/2 feta crumbles
To make the vinaigrette: Combine the dried cranberries and water, bring to a boil, reduce heat and simmer until most of the water has evaporated. Cover and remove from heat, let cool. The cranberries will continue to soften while covered.
Place the cooked and cooled cranberries, vinegar, oil, salt and pepper, and maple syrup into the blender, puree until almost smooth. Set aside. If making the vinaigrette ahead, refrigerate until assembling the salad.
To make the salad: Peel and shred beets, or use a spiralizer. Place the shredded beets into a medium-sized mixing bowl, add the vinaigrette tossing together.
Cover and refrigerate for at least 2-4 hours. When ready to serve, wash, core, and dice the apple, (do not peel).
Toss with the beets and cranberry vinaigrette. Arrange on a platter, scatter the feta over the top, then garnish with the fresh parsley.
Storage options for Red Beet Salad with Cranberry Maple Vinaigrette. Store leftovers covered in the refrigerator for up to three days. Expect some softening of the diced apple pieces.
UPDATE:
For your convenience, a "copy and paste" version of Red Beet Salad with Cranberry Maple Vinaigrette has
been included below.
You may also enjoy:
Blackberry Cranberry and Pink Grapefruit Preserves.
#wholefoodingredients
#norefinedsugar
#scratchmadefoodforyourfamily
#eatmorevegetables!
Featured recipe at:
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Printable "copy and paste" version:
Red Beet Salad with Cranberry Maple Vinaigrette
by the seat of my pants
1/2 c dried cranberries
1/2 c water
1/4 c apple cider vinegar
1/4 c mild oil - we prefer avocado oil
1/4 c real maple syrup
1/8 t salt
few grinds of pepper
4-6 small to medium beets
1 crisp red-skinned apple
1/2 feta crumbles
To make the vinaigrette: Combine the dried cranberries and water, bring to a boil, reduce heat and simmer until most of the water has evaporated. Cover and remove from heat, let cool. The cranberries will continue to soften while covered.
Place the cooked and cooled cranberries, vinegar, oil, salt and pepper, and maple syrup into the blender, puree until almost smooth. Set aside. If making the vinaigrette ahead, refrigerate until assembling the salad.
To make the salad: Peel and shred beets, or use a spiralizer. Place the shredded beets into a medium-sized mixing bowl, add the vinaigrette tossing together.
by the seat of my pants
1/2 c dried cranberries
1/2 c water
1/4 c apple cider vinegar
1/4 c mild oil - we prefer avocado oil
1/4 c real maple syrup
1/8 t salt
few grinds of pepper
4-6 small to medium beets
1 crisp red-skinned apple
1/2 feta crumbles
To make the vinaigrette: Combine the dried cranberries and water, bring to a boil, reduce heat and simmer until most of the water has evaporated. Cover and remove from heat, let cool. The cranberries will continue to soften while covered.
Place the cooked and cooled cranberries, vinegar, oil, salt and pepper, and maple syrup into the blender, puree until almost smooth. Set aside. If making the vinaigrette ahead, refrigerate until assembling the salad.
To make the salad: Peel and shred beets, or use a spiralizer. Place the shredded beets into a medium-sized mixing bowl, add the vinaigrette tossing together.
Cover and refrigerate for at least 2-4 hours. When ready to serve, wash, core, and dice the apple, (do not peel).
Toss with the beets and cranberry vinaigrette. Arrange on a platter, scatter the feta over the top, then garnish with the fresh parsley.
Storage options for Red Beet Salad with Cranberry Maple Vinaigrette. Store leftovers covered in the refrigerator for up to three days. Expect some softening of the diced apple pieces.
~~~~
this sounds really interesting and delicious. Such a great idea for a wonderful salad using beets and apple
ReplyDeleteThank you, it is quite tasty. Thanks for stopping by, I appreciate it.
DeleteOh, YUM!!! I love beets and cranberries!! Thanks so much for linking up at the 25 and Done Link Party 3. Shared onto Fb, Pn, and Tw!
ReplyDeleteThanks so much Dee, I love sharing with the 25 and Done Link Parties!
DeleteThis recipe sounds so intriguing, I'm going to pin it.
ReplyDeleteFresh (raw) beets are an earthy flavored delight, I hope you give this a try! Thank you for dropping by, I appreciate it.
DeleteI love a maple vinegarette and this sounds amazing. I will be using canned beets unfortunately until I find them fresh. My husband is going to love this recipe. Thanks for sharing at Funtastic Friday.
ReplyDeleteMichele, you are so welcome!
DeleteI had to go and google Cranberry bog to see what it looked like!
ReplyDeleteThe harvest in a bog is fun to watch and the red floating berries captured in the snare are beautiful! Marg, thanks for stopping by, I appreciate it!
DeleteCONGRATS! Your post is FEATURED at the 25 and Done Link Party 4!
ReplyDeleteDee, thank you! I appreciate your stopping by!
DeleteThanks is so pretty!
ReplyDeleteI really love beets—fresh and cooked!
Thanks for sharing this at the Sunday Sunshine Blog Hop!
Laurie
Ridge Haven Homestead
Beets are a favorite around here! Thanks for stopping by, I appreciate it.
DeleteThanks for sharing at the What's for Dinner party. Have a lovely weekend and see you again on Sunday!
ReplyDeleteThank you Helen, I appreciate sharing with What's For Dinner!
DeleteBeautiful color on this salad and perfect for winter. Thank you for sharing with Souper Sundays this week.
ReplyDeleteThanks Deb!
Delete