Beet and Apple Salad

Tools

• 1 set dry measuring cups

• 1 slotted spoon

• 1 colander

• 1 can opener

• 1 chef’s knife

• 1 cutting board

• 1 set measuring spoons

• 1 whisk

• 1 box grater

• 1 juicer

• 1 small bowl

• 1 medium bowl

• 1 large bowl

Ingredients

• 1 (16 oz) can sliced beets

• 3 Tbsp vegetable oil

• 3 Tbsp white wine vinegar

• 1 tsp shredded orange peel (zest)

• 2 Tbsp orange juice

• 1 Tbsp fresh mint, or 1 tsp dried mint

• 1 tsp honey

• 1/2 head (2 cups) romaine lettuce

• 1 tart green apple

• 2 Tbsp green onions

• Fresh mint for garnish (optional)

Steps

1. Drain the beets using the colander and rinse briefly in cold water. Cut the beets into thin strips.

2. Zest or shred the peel of the orange using a box grater. Cut the orange in half and juice it. If using fresh mint, wash, dry, and mince it.

3. To make the dressing, combine the oil, white wine vinegar, orange zest, orange juice, mint, and honey in a small bowl. Whisk until well-blended.

4. In a medium bowl, combine the beets with half of the dressing.

5. Wash and dry the romaine lettuce and tear into bite-size pieces. Chop the apple into 1/2-inch pieces and thinly slice the green onion.

6. In a large mixing bowl, combine the lettuce and apple. Toss the mixture with the remaining dressing. Using a slotted spoon, add the beet mixture to the bowl. Do not stir. Sprinkle the green onions on top of the salad. If desired, garnish with fresh mint. Serve immediately.