This post may contain affiliate links. Read my disclosure page here.
This roasted beet and apple salad is the ultimate fall side dish – sweet beets, crisp apples, crunchy walnuts, and creamy feta tossed in a maple vinaigrette. It’s simple, elegant, and naturally vegetarian and gluten-free. Perfect for Thanksgiving, holiday dinners, or anytime you want a colorful, make-ahead salad that wows.
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
I know what you’re thinking – beets in a salad? Trust me on this one. When you roast beets until they’re tender and sweet, then toss them with crisp apples, creamy feta, and a drizzle of maple vinaigrette… it’s the kind of combo that makes you stop mid-bite and go wow.
This Roasted Beet and Apple Salad is one of those recipes that proves healthy food doesn’t have to be boring. It’s vibrant, earthy, sweet, and just a little tangy – basically, fall in a bowl. I first threw this together one chilly afternoon with some leftover roasted beets and a lonely apple from the fruit bowl, and now it’s a staple at my dinner table every autumn.
RELATED: If you love this beet and apple salad, you might also like these Roasted Beets and Carrots.
What You Need
Let’s go over what you’ll need, plus a few helpful notes and substitution tips:
For the Salad
- Beets – Fresh red or golden beets work beautifully. Golden beets will give you a slightly milder flavor and a lovely golden hue. (If you’ve got extra, you can use them up in this freshly squeezed ABC juice)
- Apple – Choose something crisp and slightly tart, like Honeycrisp or Pink Lady, to balance the sweetness of the beets.
- Extra virgin olive oil – Use a good-quality oil for roasting and dressing the salad. I like to use single origin extra virgin olive oil.
- Walnuts – Toast them lightly for extra crunch and nuttiness. Pecans or pistachios are great alternatives.
- Feta cheese – Adds creamy saltiness to contrast the sweet beets and apple. Sometimes, I use goat cheese or blue cheese, and they also pair wonderfully.
For The Maple Vinaigrette
- Dijon mustard – Gives body and slight sharpness to the dressing.
- Maple syrup – A natural sweetener that complements roasted veggies beautifully.
- Champagne vinegar – Light and crisp, though apple cider vinegar works well too if that’s what you have.
How To Make Roasted Beet and Apple Salad
Making this salad is easy and mostly hands-off. Here’s the flow:
- Roast the beets – Preheat the oven to 425 F. Trim the beets, leaving about an inch of the stem. Coat lightly with olive oil, wrap them in foil, and roast until tender (around 45 to 60 minutes).
- Cool and prep – Let the roasted beets cool for about 10 minutes, then slip off the skins and dice into 1-inch cubes.
- Toss it together – In a bowl, combine diced beets, apple cubes, and a drizzle of olive oil. Season with salt and pepper.
- Assemble the salad – Transfer to a serving plate, sprinkle with chopped walnuts and crumbled feta, and finish with a drizzle of maple vinaigrette.
If you enjoyed this Beet and Apple Salad recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.
Pin this now to find it later
Pin It
FREE Thanksgiving Planner
Get your FREE guide with the best recipes, prep checklist, timeline & tips.
☝ Tap stars to rate
Roasted Beet and Apple Salad with Maple Vinaigrette
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
Salad
- 2 beets, peeled and cut into 1 inch pieces
- 1 apple, cut in 1″ cubes
- 1 Tablespoon extra virgin olive oil
- salt and pepper to taste
- walnuts, coarsely chopped
- feta cheese, crumbled
Maple Vinaigrette
- 1 Tablespoon dijon mustard
- 2 Tablespoon maple syrup
- 2 Tablespoon Champagne vinegar
Instructions
Salad
- Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
- Slip off the skins with a paring knife and cut the stem. Dice beets in 1″ cubes.
- Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
Maple Vinaigrette
- Mix all ingredients and stir until well combined.
- Enjoy!
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
delicious! how long would you say It is good for?