Apple and Beet Salad

This salad was a favorite of mine before starting GAPS and has become one of my favorite diet-legal comfort foods. It is also my current favorite replacement for potato salad.

INGREDIENTS:

2-3 medium beets
1-2 tart apples, such as Granny Smith
2-3 pickles or to taste
1/2 cup or so of onion, diced

For dressing:

1/4 c olive oil
3 T mayonnaise
1/2 tsp salt
1 garlic clove, crushed
2 tsp lemon juice
2 tsp apple cider vinegar
fresh dill (optional)

METHOD:

Cook the beets and chop into bite-sized pieces. Cut the apples into similar sized pieces. Dice the pickles. Combine these ingredients in a medium bowl, and add the onion.

 To dress the salad, either follow the recipe above or, if you are feeling more adventurous, here is how I prefer to do it:
Pour on enough olive oil to coat the vegetables nicely. Stir in a few spoonfuls of mayonnaise, add the salt and any other seasonings if using, stir, and then add some vinegar. The dressing is really a matter of preference. I like to keep the dressing light and tangy.

This is a very attractive-looking salad and works well on special occasions.