Beet Salad Recipe with Green Apple

This beet salad recipe features a savory honey mustard dressing and tart green apples. It’s a perfect vegetarian and vegan side dish recipe.

Beet Salad Recipe with Green Apple

By our scientific calculations, less than half of the food Alex and I eat is made from a planned recipe. That leaves at least 55% of our daily meals up to improvisation – that is, combining the random food stuffs we have on hand into something edible. You might think us “by the book” type of people to have come up with a website full of hundreds of recipes. But we’re those tweaking, not-measuring type of people who love the challenge of a Chopped-style refrigerator night. So as you might suspect, this beet salad recipe comes from just that: a night standing in front of the refrigerator door. Keep reading for the beet salad recipe!

Beet Salad Recipe with Green Apple

Making this beet salad recipe

We have to remind ourselves that simple, tasty recipe-like “ideas” are just as necessary to share here as polished, beautiful ones. This beet salad recipe idea came about after a trip to our local farmer’s market, where I came back loaded with beets, apples, and salad greens and no idea what to do with them. First we decided to make pink hummus, roasting the beets and pureeing them with chickpeas into pink fluff! With a few leftover roasted beets, I also noticed some leftover honey mustard dressing in the refrigerator from this recipe. So I hatched an idea to combine them with the apples and greens into a salad. The flavors and textures worked so well together that we had to share the beet salad recipe here.

How many beet fans are out there? I used to avoid them, but now I love the mildly sweet flavor and tender texture. (They’re actually even delicious raw, if you slice them thinly and add a little salt.) If you’re roasting beets, it’s easiest to roast up the whole lot at once and then use them throughout the week in salads and hummus. This beet salad with edamame and blue cheese is another favorite of ours. Let us know if you try out this beet salad recipe and what you think!

Beet Salad Recipe with Green Apple

Looking for beet recipes?

Outside of this beet salad recipe, here are a few more beet recipes on A Couple Cooks:

This recipe is…

This beet salad recipe is vegetarian, gluten-free, dairy-free and plant-based. For vegan, substitute maple syrup for honey.

Print

Beet Salad Recipe with Green Apple


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American

Description

This beet salad recipe features a savory honey mustard dressing and tart green apples. It’s a perfect vegetarian and vegan side dish recipe.


Ingredients


Instructions

  1. Preheat oven to 400°F. Wash and pat dry the beets, then wrap each separately in aluminum foil. Place in a baking dish and roast for 50 to 60 minutes, until tender when pricked with a fork. Cool to room temperature, then slip off the skins with your fingers and slice the beets (take proper precautions as beet juice stains easily).
  2. Make the Easy Honey Mustard Dressing.
  3. Thinly slice the apple.
  4. To serve, place salad greens on a bowl or plate. Top with beets, apples, dressing, and chopped pistachios.

Keywords: Beet Salad Recipe, Beet Apple Salad, Green Apple Salad, Beets, Beet Recipes, Beet Salad

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

5 Comments

  • Reply
    Allyson
    January 29, 2016 at 1:49 am

    I feel like some of my greatest hits have come from a dogged determination to use something up before it goes bad. I’m a recovering beet hater, but I love green apples and mustard dressing. This might tempt me into beets for lunch.

    • Reply
      Sonja
      January 31, 2016 at 8:34 pm

      “Dogged determination” — love that. I agree – I find I’m most creative when I have parameters to work within! Pulling a meal out of thin air is much more of a challenge.

  • Reply
    Sarah
    January 30, 2016 at 6:14 pm

    I’m also an improv fan when it comes to most of what I prepare in the kitchen – I call the haphazard mixing and matching of flavours and textures a form of ‘uncooking’. This combo of earthy roasted beets and bright crisp apple sounds lovely though – definitely going to give it a go.

    • Reply
      Sonja
      January 31, 2016 at 8:33 pm

      Haha, uncooking – I love it! I will have to use that next time :)

  • Reply
    Kari
    January 31, 2016 at 2:24 am

    Beets and apples are such a good combo! Yum!
    Kari
    http://www.sweetteasweetie.com

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.