Beet And Apple Salad Recipes

ROASTED BEET AND APPLE SALAD

Steps:

• 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.
• Mix all ingredients and stir until well combined.
• Enjoy!

SHREDDED BEET AND APPLE SALAD

Steps:

• Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
• With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks.
• Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.

BEET AND APPLE SALAD

Steps:

• 1. Make dressing: Whisk together honey, vinegar, and olive oil. Season with salt and pepper to taste. Set aside.
• 2. Rinse and drain beets.
• 3. Cut apple into slices.
• 4. Toss beet and apple slices with dressing, coating well. Top with blue cheese and parsley.

BEET AND APPLE SALAD

Steps:

• Mix beets, apples, celery root and scallions together. Season with salt and pepper and set aside. Whisk together apple juice, vinegar and whisk in olive oil slowly. Pour mixture over beets cover tightly and refrigerate for 3 hours. Romove from refrigerator, toss in watercress and serve.

BEET AND APPLE SALAD

Steps:

• Cook whole beets covered, in simmering water for 40-50 minutes until tender. Drain, and cool slightly, remove skin and cut into thin strips.
• For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine. Toss half of dressing with beets, chill for 2 to 24 hours.
• To serve, combine torn romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets. Garnish with mint.

BEET AND APPLE SALAD

Steps:

• For dressing, combine egg with sugar and beat well.
• Stir in flour and mustard.
• Add mixture to heated water and vinegar in a small heavy saucepan.
• Cook, stirring constantly, over low heat until thick, 2-3 minutes.
• Season to taste with salt and pepper.
• Cool.
• In a medium bowl, mix the 4 salad ingredients.
• Pour the cooled dressing over and mix well.
• Garnish with parsley and chopped nuts, as desired.
• Serve chilled.

APPLE BEET SALAD

Steps:

• In a bowl, combine the first seven ingredients. Gently fold in apples and beets. If desired, serve on a lettuce-lined plate and top with chopped egg.