Beet and Apple Salad

Kaarin's Note:

Sweet and creamy cooked dressing on a beautiful old fashioned salad. From a 1960 cookbook "Pennsylvania Dutch Cooking". I usually peel the apples and omit the nuts.

• Total Time: 18 mins
• Prep Time: 15 mins
• Cook Time: 3 mins

Ingredients:

Servings: 4

Salad

• 2 cups apples , diced
• 2 cups beets , cooked and diced
• 2 hard-boiled eggs , diced
• ¼ cup walnuts , chopped (optional)

Dressing

• ¼ cup sugar
• 1 extra large egg
• ½ tablespoon flour
• 1 teaspoon dry mustard
• ¼ cup water
• ¼ cup white vinegar
• salt and pepper

Directions:

1. For dressing, combine egg with sugar and beat well.
2. Stir in flour and mustard.
3. Add mixture to heated water and vinegar in a small heavy saucepan.
4. Cook, stirring constantly, over low heat until thick, 2-3 minutes.
5. Season to taste with salt and pepper.
6. Cool.
7. In a medium bowl, mix the 4 salad ingredients.
8. Pour the cooled dressing over and mix well.
9. Garnish with parsley and chopped nuts, as desired.
10. Serve chilled.

Reviews

[Karmology Clinic]

I used some granny smith apples and my homemade blackberry vinegar instead of plain white vinegar. Delicious and refreshing taste!

[sugarpea]

I loved this, too. I used fresh, roasted beets, unpeeled apples and walnuts. Pink and delicious.

[Elmotoo]

Ooh, I'm 1st! I liked this a lot! The kids weren't too keen but it will grow on them, lol. I used canned beets but I'm sure fresh & roasted beets would be far superior. The dressing is so delicious!! Thank you, Kaarin!