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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
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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
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.
I absolutely LOVE this recipe so much and have made it several times. It’s delicious and such a great way to get beets into your diet. So happy I found this!
This makes me so happy to hear! 😊 I’m thrilled you love the recipe and have made it multiple times. Beets are such a delicious and nutritious addition to any meal. Thanks for your kind words!
Pardon me for not listing this rating last year, but it is definitely a make it again recipe. I’m not sure why I save it for special occasions. Great combination of ingredients and dressing. A winner of a salad and so good for you.
I’m so glad you loved it, Annemarie! 🥰 It’s too good to save just for special occasions, right? Thanks for your kind words and for sharing your feedback!
I don’t usually comment on recipes but I really loved this salad. I did everything but the mustard (just used balsamic vinegar and maple syrup and it was lovely). Really can’t wait to make this again!
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!