This Roasted Beet and Apple Salad is a favourite at our house. Sweet earthy beets, tart apples, bitter walnuts, lemon, and apple cider vinegar combine all the flavour elements and some nice crunch in this delicious dish. We love this salad all year. But it’s especially welcome during the fall and winter months, because apples are newly harvested and the heartier flavour of beets and walnuts make it so satisfying.
Roasted Beet and Apple Salad
Beets Are Good For Us
Beets are a rich source of antioxidants, fibre, folate, potassium, B complex vitamins, and minerals, all good for your heart. Walnuts & olive oil are good fats, rich in omega-3 essential fatty acids. Check out the many benefits of eating beets here on Health.com.
This roasted beet, apple salad is not only good for you but, it’s delicious,too. We love it not just because it’s so healthy, but also because the flavours all work so perfectly together, and it tastes amazing.
You can sprinkle on a little feta cheese if you like, but no matter what, this simple salad is just purely delicious. And If you love beet salads, here are a couple more to try: Beet Salad with Grapefruit, Blue Cheese & Walnuts, or Wild Rice Roasted Beet Salad.
How To Make Roasted Beet and Apple Salad
Roasted Beets combined with crisp apples and walnuts in a simple cider and lemon vinaigrette. A delicious, healthy and satisfying salad.
- 3 beets peeled & quartered
- 1/4 cup walnuts chopped
- 1 apple cored & sliced
- 1 tbsp lemon juice
- 3 tbsp olive oil extra virgin
- 1 tbsp apple cider vinegar
- 3 tbsp parsley chopped
- 1/4 tsp salt
Pre heat oven to 400°
With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
Place beets on oiled side of foil, and loosely wrap to make a sealed package.
Put foil wrapped beets on a baking sheet in center of oven and roast 30-45 minutes until tender.
In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.
Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.
When beets are cool, slice the quarters into thinner wedges.
Make dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.
Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.
Serve immediately, or refrigerate and serve chilled
Beets can be roasted ahead of time, (maybe when you have something else in the oven) cooled and kept in the fridge until ready to make the salad.