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ruby red beet & apple salad

4.8

(8)

www.tasteofhome.com
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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 12

Ingredients

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Instructions

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Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool., Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets., In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally.