This vegetarian recipe brings vivid colors and flavors to life.
Beets have gained popularity in recent years due to their natural health benefits. Guests sailing through France may find beets on the menu more often in these destinations as the country is the world’s second largest producer of beets, after Russia.
Low in calories with anti-inflammatory betalains, beets also boast a beautiful burgundy color that makes any meal a festive one. Toss our very own beetroot salad for a pop of color or mix up your regular holiday menu with this delicious addition.
- 3-4 medium beetroot
- 2 cooked apples
- 2 oz. walnuts
- 2-3 cloves of garlic
- 3-4 tbsp mayonnaise
- Sliced prunes
- Sliced dried apricots
Place the beetroot into a saucepan with enough water to cover by 1 inch; bring to a boil. Reduce heat to medium-low, cover and simmer until the beets are easily pierced with a fork, about 20 minutes. Peel and core the apples. Grate the beetroot and the apples. Add chopped walnuts and crushed garlic and dress with mayonnaise.
Makes 4 servings
Learn more about our French itineraries and check out our other recipes from France and beyond.