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. | This recipe is vegetarian, easily vegan and is gluten free. *Time below does not include the time it takes to roast the beets.
Servings 4 Hearty Servings
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.
Calories: 332kcal | Carbohydrates: 22g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 185mg | Potassium: 460mg | Fiber: 5g | Sugar: 15g | Vitamin A: 595IU | Vitamin C: 9.2mg | Calcium: 111mg | Iron: 1.4mg