There’s something magical about the way earthy roasted beets and crisp, juicy apples come together in this vibrant salad. It’s like autumn on a plate—a symphony of textures and flavors that dances between sweet, tangy, and savory with every bite. Whether you’re looking for a show-stopping side dish or a light yet satisfying lunch, this beet and apple salad delivers. And the best part? It’s as nourishing as it is delicious, packed with fiber, antioxidants, and a bright pop of vitamin C.
Why This Recipe Works
- Flavor fireworks: The deep, earthy sweetness of beets meets the bright acidity of apples, all tied together with a tangy-slick dressing.
- Nutrition powerhouse: Beets bring the fiber, apples bring the crunch (and vitamin C), and walnuts add a satisfying dose of healthy fats.
- Endlessly adaptable: Toss in some goat cheese for creaminess, swap in pears for a different kind of sweetness, or add quinoa to turn it into a full meal.
Chef’s Wisdom
A great salad isn’t just about throwing ingredients together—it’s about balance. Here, we roast the beets to concentrate their sweetness, toast the walnuts to unlock their nutty depth, and whisk the dressing until it clings perfectly to every leaf. The result? A salad that’s as satisfying to eat as it is beautiful to look at.
Essential Ingredients & Tools
Ingredients for the Salad
- 3 medium beets – Roasting transforms them from dense and starchy to tender and almost candy-like. Pro tip: Golden beets work too if you want a milder flavor.
- 2 crisp apples – Honeycrisp for sweetness, Granny Smith for tartness, or whatever’s in your fruit bowl. Just make sure they’re firm—no one wants a mushy apple in their salad.
- ½ cup walnuts – Toasted until fragrant, because raw walnuts just don’t bring the same nutty oomph.
- ¼ cup crumbled feta or goat cheese (optional) – For a salty, creamy counterpoint to all that sweetness.
- 3 cups mixed greens – Arugula adds a peppery kick, spinach keeps it mild, or go wild with kale (just give it a quick massage first).
Ingredients for the Dressing
- 3 tbsp extra-virgin olive oil – The backbone of any good dressing.
- 1 tbsp Apple Cider vinegar – Bright and tangy, but lemon juice works in a pinch.
- 1 tsp Dijon mustard – For a little sharpness and to help emulsify everything.
- 1 tsp honey – Just enough to round out the acidity. Maple syrup if you’re going vegan.
- Salt and black pepper – Because seasoning is everything.
Tools You’ll Need
- A sharp knife and sturdy cutting board – For slicing apples and cubing beets without a struggle.
- Baking sheet – For roasting those beets to perfection.
- Mixing bowls – One for dressing, one for tossing.
- Whisk – To bring that dressing together into silky, emulsified harmony.
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins (mostly hands-off for roasting) | Total time: 1 hour
How to Make Beet and Apple Salad
- Roast the Beets (The Heart of the Salad)
Preheat your oven to 400°F (200°C). Scrub 3 medium beets clean—no one wants a gritty salad—then pat them dry. Wrap each beet in foil like a little present (this traps steam, making them tender and easy to peel later). Roast for 45–60 minutes, until a knife slides in without resistance. Let them cool slightly, then rub off the skins—they’ll slip right off, leaving you with jewel-toned, sweet beets. Pro move: Roast a big batch and stash extras in the fridge for salads all week.
- Toast the Walnuts (Because Flavor Matters)
Toss ½ cup walnuts in a dry skillet over medium heat and toast, stirring often, until they smell like heaven (about 3–5 minutes). This isn’t just about crunch—toasting wakes up their natural oils, deepening their flavor. Transfer them to a plate immediately so they don’t go from golden to burnt.
- Whisk the Dressing (The Flavor Glue)
In a small bowl, combine 3 tbsp extra-virgin olive oil, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, salt, and pepper. Now, whisk like you mean it—30 seconds of vigorous stirring transforms this from a loose mixture into a creamy, clingy dressing. Taste and tweak: Need more tang? Add vinegar. Too sharp? A drizzle of honey mellows it out.
- Assemble with Style (The Grand Finale)
In a big bowl, toss 3 cups mixed greens with half the dressing—just enough to coat without drowning them. Arrange the roasted beets and thinly sliced 2 crisp apples (hit them with a splash of lemon juice to keep them from browning) over the top. Scatter on the toasted walnuts and ¼ cup crumbled feta or goat cheese, then finish with a drizzle of the remaining dressing. Chef’s trick: Layer instead of tossing to keep everything looking Instagram-worthy.
Pro Technique
Texture is Everything
A great salad plays with contrasts:
- Roasted beets = tender, almost meaty.
- Raw apples = crisp and juicy.
- Toasted walnuts = deep, nutty crunch.
Keep your apples chilled and slice them right before serving to maintain that satisfying snap.
Dressing Like a Pro
An emulsified dressing coats every ingredient evenly. The secret? Add the oil slowly while whisking fast—this breaks it into tiny droplets that suspend in the vinegar. If it separates, just whisk again or shake it in a jar. For a lighter touch, drizzle from high up so it lands in delicate ribbons.
Storage & Freshness Guide
Roast Beets in Bulk
Roasting beets takes time, but they keep well. Store unpeeled roasted beets in the fridge for up to 5 days—peel and cube them just before using to keep them fresh.
Underseason Strategically
The cheese and nuts add saltiness, so go light on dressing seasoning at first. Taste after assembling and adjust with flaky salt or another grind of pepper.
Keep Components Separate
- Roasted beets (unpeeled): 5 days in the fridge.
- Dressing: Up to a week in a sealed jar.
- Greens and sliced apples: Store with a paper towel to absorb moisture (2 days max).
Dressed Salad
Eat within 24 hours—greens wilt fast once dressed. Undressed leftovers last 2 days; refresh with a splash of dressing before serving.
Nutrition Profile
This salad is a nutrient powerhouse:
- Fiber from beets and apples keeps you full.
- Healthy fats from walnuts and olive oil.
- Vitamins A and C for immune support.
Per serving: 220 calories, 15g fat, 5g protein, 20g carbs, 6g fiber.
Ingredient Variations and Their Impact
- Golden beets + oranges + pistachios – A sunnier, sweeter twist.
- Pears + balsamic drizzle – Softer, juicier, with a caramel-like depth.
- Kale + massaged dressing – Heartier greens that stand up to bold flavors.
- Blue cheese + dried cherries – A punchy, sweet-savory combo.
- Quinoa + cumin – Turn it into a protein-packed meal.
Perfect Pairings
Complementary Dishes
- Grilled Chicken: The smoky char contrasts beautifully with the salad’s freshness. Serve sliced chicken on top or alongside for a protein boost.
- Crusty Bread: A warm baguette soaks up leftover dressing and adds a satisfying crunch.
Drinks
- Riesling: Its slight sweetness and acidity mirror the salad’s apple notes.
- Sparkling Water with Citrus: A refreshing palate cleanser between bites.
Something Sweet
- Dark Chocolate: A few squares of 70% cocoa balance the earthiness of beets.
- Poached Pears: Serve warm with a dollop of yogurt for a light dessert.
Beet and Apple Salad: A Celebration of Color, Crunch, and Flavor
Try my vibrant Beet and Apple Salad recipe—loaded with roasted beets, crisp apples, and toasted walnuts. A healthy, colorful side or light meal. Get the recipe!
Ingredients
For the Salad
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3 medium beets
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2 crisp apples
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½ cup walnuts
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¼ cup crumbled feta or goat cheese (optional)
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3 cups mixed greens
For the Dressing
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3 tbsp extra-virgin olive oil
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1 tbsp apple cider vinegar
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1 tsp Dijon mustard
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1 tsp honey
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Salt and black pepper (to taste)
Instructions
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Preheat oven to 400°F (200°C). Scrub beets, wrap in foil, and roast for 45–60 minutes until tender. Let cool, then peel and cube.01
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Toast walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside.02
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Whisk together olive oil, vinegar, Dijon, honey, salt, and pepper until emulsified.03
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Toss greens with half the dressing. Top with beets, apples, walnuts, and cheese. Drizzle with remaining dressing.04
