Roasted Beet Apple Walnut Salad
A delightful fall salad featuring roasted beets, crisp apples, and crunchy walnuts in a honey vinaigrette.
Equipment
- 1 Baking Sheet
- 1 Aluminum foil
- 1 large bowl
- 1 Whisk
Ingredients
Salad
- 3 medium beets washed
- 2 apples diced
- 1 cup walnuts
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Preheat oven to 400°F. Wrap beets in foil and place on a baking sheet. Roast for 45-60 minutes until tender. Once cooled, peel and slice into wedges.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- In a large bowl, combine roasted beets, diced apples, and walnuts. Pour dressing over the salad and toss gently to coat.
Serving
- Serve immediately as a side dish or light main course. Garnish with extra walnuts or fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh.
Notes
Pro Tips: Use gloves when handling roasted beets to avoid staining. Toast the walnuts for extra flavor.
Ingredient Substitutions: Pears can replace apples. Use pecans instead of walnuts for a different flavor.
How to Serve: Serve as a side dish or light main course.
Storage & Freshness: Store in an airtight container for up to 2 days.
Make-Ahead Tips: Roast beets ahead of time and store in the fridge until ready to use.
Ingredient Substitutions: Pears can replace apples. Use pecans instead of walnuts for a different flavor.
How to Serve: Serve as a side dish or light main course.
Storage & Freshness: Store in an airtight container for up to 2 days.
Make-Ahead Tips: Roast beets ahead of time and store in the fridge until ready to use.