Apple-Beet Salad

By 30 Minutes or Less
Using canned beets for this recipe saves the time it would take to peel and pre-cook fresh beets.

Save to Recipe Box

  • Prep Time: 30 minutes plus refrigeration


Serves: 6
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, Green


4 Granny smith apples, peeled, cored, and sliced
1 16-oz. can julienned beets, drained
6 radishes, sliced
2 scallions, diagonally sliced
2 1/2 tablespoons vinegar
2 1/2 tablespoons olive oil
1/4 cup apple juice
1/4 teaspoon ground allspice
1/4 teaspoon red pepper sauce
1/8 teaspoon salt
1/8 teaspoon black pepper   


In a large bowl, combine the apples, beets, radishes, and scallions.

In a small bowl, whisk together the vinegar, oil, apple juice, allspice, and hot sauce, if desired.

Season with salt and pepper.

Drizzle over the apple mixture and toss until evenly coated.

Cover and refrigerate at least 1 hour before serving.

Each serving provides: A good source of vitamin C and fiber.


Nutritional Information

  • Calories:    143
  • Carbohydrates:    24g
  • Total Fat:    5.9g
  • Cholesterol:    0mg
  • Saturated Fat:   0.8g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    35%
  • Sodium:    166 mg
  • Protein:    1g
  • Recipe Credit
  • Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.