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.
Beets are a root vegetable that grows well in cooler climates and keeps well in cold storage. Beets contain the highest sugar content of any of the vegetables, so they go well with tart and bitter foods. The blood-red colour of beets is because of betalains, a powerful group of antioxidants. We commonly eat the root, and the leaves and stems are edible, too.
Why Roast the Beets?
You could boil or steam the beets for this salad (which would no longer be called “roasted beet & apple salad). However, you won’t get the same depth of flavour. Roasting the beets really caramelizes the sugars and brings out the natural sweetness of the beets. Roasting the beets also means that they retain their ruby colour, and all of the nutrients that go with it.
Are Beets Good For You?
You bet beets are good for you! 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.
So, this roasted beet and apple salad is not only delicious, but it’s also good for you.
Try Some More Beet Salads
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.
Preheat oven to 400°
With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.
Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.
Put foil-wrapped beets on a baking sheet in the center of the 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 the 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.