A refreshing warm-weather salad with the perfect balance of sweet and sour.
6 large or 8 medium red or golden beets (unpeeled)
1 16-oz. clamshell of fresh strawberries
4 Granny Smith apples, cored
¾ cup lemon juice
1. In a medium sauce pan, cover the beets with water and bring to a boil. Boil until the beets are tender.
2. While the beets are cooking, cube the cored apples (with skin on), and add to a mixing bowl. Halve and slice the strawberries (and remove the stems), and add to the mixing bowl. Toss with the ¾ cup of lemon juice.
3. After the beets have been cooked, drained, and cooled, peel them and cut them into cubes. Add them to the mixing bowl and toss.
Serves 6-8