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. | gluten free + vegetarian or vegan
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.
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.
- 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:
- 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 them 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
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. | gluten free + vegetarian or vegan
Ingredients
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)
Instructions
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.
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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.
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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:
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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.
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Dressing may be made up to three days in advance. Store at room temperature.
This salad is delicious. I made it today and cooked the beets per Traci’s roasting directions. Very easy and after 45 minutes in 1/2 inch water in a 2.5 qt Corningware lidded dish, three medium beets were a perfect tenderness. I love the combination of apples (I used Granny Smith), beets, toasted walnuts and goat cheese on arugula, and this yummy dressing tops it off. I will be making this again. Thanks for your wonderful recipes, Traci. I have made several and they are all delicious!
Hi Lees! Thank you for coming back and leaving a note. So happy to read your notes and hear you’re enjoy this and other recipes! I love this salad too… I think the sweetness of the beets and dressing balances the spicy greens. Isn’t that beet technique easy?
What a gorgeous fall salad, these flavors are perfect!
You’ve got me craving roasted beets Traci… anything with that colour just has to be good for us :) I love that you use arugula here, what a great flavour complement. Gorgeous fall salad my friend.
My stretchy pants are out Traci! I need some healthy options like this in my diet right about now though. Too much holiday baking already. I love all the fall flavors in this salad and the light dressing. Already missing all the gorgeous summer tomatoes, but brings on the beets!
Oh, yes! I love everything about this salad, Traci. Beets and apples together – earthy and crisply sweet – just delicious. Love the tangy goat cheese and spicy arugula to balance things out. I don’t make salad dressings very often with apple cider vinegar – will need to try that! Gorgeous photos – the lighting is just beautiful.
Lovely salad! Two things. Have you ever added reduced beet juice to a vinaigrette? It’s so pretty and flavorful at the same time. Secondly, I truly don’t think beets in foil or in a dutch oven are roasted, if they not in the oven getting direct heat. I prep mine, then cut them up into serving pieces, depending on what I’m making, toss them in oil, salt, and pepper, and then roast in a roasting pan! Then they’re truly cooked through but also caramelized.
Hi Mimi! Thank you so much for your note. I gotta give a beet juice reduction a go – that sounds fabulous! Thank you too for your tip on roasting. I’ve been calling them roasted so long, looks like I’ve been wrong the whole time! sigh…
Love how you combined these 2 posts. Beets are one of my favorite things to roast and put in salads. This dressing sounds delicious and I think it will become a staple in my fridge. Glad you’re enjoying the fall foliage! I’m in San Diego visiting my daughter so I’m back to the upper 70’s! Hopefully I’ll still catch some of the colowhen I get back next week. I did have an awesome tricolor beet salad here!
Thank you so much Jean! Agreed, I love them too. Forever versatile and so juicy! Have a good time in San Diego!