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Simple and elegant roasted beet and apple salad, walnuts, feta cheese, and maple vinaigrette. Beautiful dish for your Thanksgiving or holiday table.
I recently made this salad but I used a simple lemon juice and olive oil dressing. It was very delicious and looked great on the table. I think it will be a great side dish to bring to any holiday table. Today I decided to make a maple vinaigrette to add more sweetness to this dish.
The flavors of this roasted beet and apple salad are delicious and complex. The dressing is amazing and adds so much flavor to the beets & apple combination. I think beets are so underrated. But they are so delicious when cooked right.
What you need
2 beets, peeled and cut into 1-inch pieces
1 apple, cut into 1″ cubes
1 Tbsp olive oil
salt and pepper to taste
walnuts, coarsely chopped
feta cheese, crumbled
Maple Vinaigrette
1 Tbsp Dijon mustard
2 Tbsp maple syrup
2 Tbsp champagne wine vinegar
Preparation
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!
How To Make Roasted Beet and Apple Salad
Roasted Beet and Apple Salad
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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
Made for Christmas Eve dinner, looking to find a bright, tasty side using beets. And healthy of course! Delish! Thank you so much. My family loved it.
Made it again and have to start making all year around and try with lettuce.
The first time I made this dish, it was a hit, even though I had to substitute white wine vinegar for the champagne vinegar. The recipe is too delicious to have it make 6 servings – more like 3 servings for us. Will definitely make again.
Awesome! So glad you liked it, Harry!
I absolutely love all flavors you’ve got in this salad! Yum, looks fantastic!
i love beets so much but i cant get them in shanghai, in the meantime i will l just enjoy these amazing pics and pin to make when i go back home
What a colorful salad. Poor beets have gotten a bad rap and now they are coming back into favor! Great recipe.
Yum, this sounds fantastic! Great colours – this would look amazing on a holiday table 🙂
I love the taste of roasted beets! With the crunchy apple and creamy feta this is a knockout salad!