Nourishing fall flavors come together in this simple yet flavor packed salad. With a snappy dressing, Beet and Apple Salad with Apple Cider Vinaigrette is versatile enough to pull together with your favorite greens. | This recipe is vegetarian, easily vegan and gluten free.
Fall has arrived in the Vanilla And Bean kitchen. I’ve one more round of tomatoes from the farm, as they warn this is the last to enjoy them. And so… on to the Fall harvest and warming cozy food that comes with it. In other words, time to get the stretchy pants out! But first, salad.
With a short ingredient list, this Beet and Apple Salad with Apple Cider Vinaigrette couldn’t be easier to make. It’s versatile, packed with texture and brings the flavors of fall to the table.
Quick Guide: How to Make an Apple and Beet Salad
You’ll need at least two cooked beets. I shared a simple How to Roast Beets tutorial in a previous blog post if needed. Skip the already cooked store bought and pick up fresh. It requires just a little hands on time to roast your own. Here’s how to do it (see recipe below for details):
- First, choose a favorite apple or use whatever you can find from local growers. Maybe you picked your own!
- Next, choose a green. I used arugula pictured here, but spinach, leafy greens or even kale would be delicious. If using kale, be sure to give the chopped greens a good massage in the dressing before assembling the salad (at least two minutes).
- You’ll need to include some toasty nuts. Walnut or pecan are favorites in this salad.
- Last, include cheese or not. A crumbled blue or goat cheese pairs deliciously with the flavors in this Apple and Beet Salad.
Now, on to the dressing!
The Apple Cider Vinegar Salad Dressing should have a blog post all on it’s own. It’s a favorite this time of year and like the salad, it’s super simple to whip up.
How to Make Apple Cider Vinegar Salad Dressing
- First, grab a jar with a tight fitting lid.
- Next, add some really good extra virgin olive oil, apple cider vinegar, maple syrup and a pinch of salt (a touch of dijon mustard is fabulous too, but not necessary).
- Last, shake that jar vigorously to create an emulsion.
See how simple it is? The dressing is so creamy and flavorful. You’re going to love it!
A Few Recipe Notes
- Make Ahead? The apple cider vinegar salad dressing can be made several days ahead. Store at room temperature and give it a good shake before dressing the salad.
- The beets and nuts can be roasted and toasted, respectively, at least three days ahead of when needed. I shared How to Roast Beets earlier this week if needed.
- When cutting apples, they tend to turn brownish quickly. To keep their creamy color vibrant, squeeze a bit of lemon juice over the chopped apples. This will help keep them lookin’ pretty.
- Because the beets tend to stain their gorgeous color on to the apples, I prefer to assemble the salad just before serving and not toss it until it’s ready to be plated. Or the salad can be assembled on individual salad plates to mitigate the beets shedding their color over other ingredients.
- This salad is best served just after assembling.
Beet and Apple Salad with Apple Cider Vinaigrette
For the Salad (yields 1/3C - 95g):
- 1/2 C (50g) Walnuts
- 4 C (75g) Arugula or green of choice, loosely packed
- 2 C (325g) Roasted Beets skin removed and large dice, about 2 medium beets
- 2 C (200g) Apple large dice, about 1 large apple
- 1/4 C (40g) Blue or Goat Cheese crumbled (optional)
For the Dressing:
- 4 Tbs Extra Virgin Olive Oil
- 2 Tbs Apple Cider Vinegar
- 3 tsp Maple Syrup
- Pinch Fine Sea Salt
- 1/2 tsp Dijon Mustard (optional)
For the Salad:
- Toast the walnuts in a preheated 400F (204C) oven for 8-9 minutes. Keep an eye on them starting at 7 minutes because they can go from toasty to burnt fast. Set aside to cool. Rough chop once cool.
- To assemble the salad, arrange the greens first, then layering beets, apples, cheese then the cooled nuts. Drizzle the dressing over the salad, to taste, add a few fresh pepper grinds, then serve right away.
- The beets and nuts can be prepared up to three days in advance. Store the beets in a lidded container in the refrigerator and the toasted nuts at room temperature.
For the Dressing:
- Into a jar with a tight fitting lid add the extra virgin olive oil, apple cider vinegar, maple syrup, a pinch of salt and dijon mustard if using . Shake vigorously to create an emulsion.
- Dressing may be made up to three days in advance. Store at room temperature.