Fall flavors come together in this simple yet flavor packed salad. It features walnuts, blue cheese, fresh greens, crisp apples and tender roasted beets. With a snappy dressing, Beet and Apple Salad with Apple Cider Vinaigrette is versatile enough to pull together with your favorite greens in about 15 minutes. | This recipe is vegetarian, easily vegan and gluten free. [ watch the recipe VIDEO on the recipe card. ]
Welcoming Fall
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 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.
This Recipe Is
- versatile – choose your favorite salad greens, apples and/or nuts
- juicy and crunchy
- simple to make
If you love fresh homemade salad recipes, you’ll enjoy the textures and simplicity of this salad.
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 pull this tasty salad together (see recipe card 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. These Candied Maple Pecans take it over the top!
- 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!
Pro Tips
- 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
Ingredients
For the Salad:
- 1/2 C (50g) Walnuts or Candied Maple Pecans
- 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.
- 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.
Hi Tracy! I roasted the beets last night and made the salad for lunch today. It was delicious and so healthy! I made it exactly as written but did not have the cheese. I hope to make this regularly, so I am going to buy cheese soon because I can imagine it will add a lot of flavor. Thanks for another quick and yummy keeper!!
Hi Janice! Super happy to hear you’re enjoying the salad. Aren’t the beets so nice? LMK what you think about the cheese next time you make it! I hope you love it!
wow that dressing is super good! I eat beets just about daily with spinach so this is right in my flavor wheel house, thanks
Super happy to hear, Albert! Thank you for your note, rating and giving the recipe a go. Beets and spinach are a dream team!
This is incredibly delicious. I’ve made this several times exactly as written. Yummm.
Hi LK!Thank you for your note, rating and giving the recipe a go! SO happy to hear you’re enjoying it!
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?
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!