Sweet Pecan Apple Salad

About 5 years ago, I was asked to bring "something red" to a church dinner as we were having a Valentine's Day party. This was definitely the first time I had ever thought of food based on it's color. I agreed to bring something red, having no idea what I was going to prepare.

I love the earthy flavor of beets (my husband says they smell like dirt and won't touch them) and combined with the slightly, crispy crunch of a sweet apple and caramel coated pecans this is a simple, colorful salad full of fun textures.

1 tbsp brown sugar
2 tsp butter
1/3 cup pecan halves
3 tbsp oil
5 tsp cider vinegar
1 can (14.5 oz) sliced beets, drained
1 medium golden delicious apple, cored and diced

1. Melt sugar and butter in skillet; add pecans. Cook and stir over low heat 3-4 minutes until caramel colored; cool.

2. Combine oil and vinegar; toss with beets and apple. Add pecans just before serving and serve oer lettuce, if desired.

NOTE: The color of the beets will bleed onto the apple. If you want to keep the colors separate for presentation, toss apples and beets in oil and vinegar separately then layer on your serving plate.