- Dish type
- Vegetable salad
- Beetroot salad
This is a wonderful beetroot salad. Serve for lunch or dinner, as a starter, side salad or as a snack.
23 people made this
- 1 1/4 (340g) jars beetroot, drained and diced
- 2 apples, peeled, cored and chopped
- 85g walnuts
- 175ml creamy salad dressing
MethodPrep:30min ›Extra time:1hr chilling › Ready in:1hr30min
- In a large mixing bowl, combine the beetroot, apples, walnuts and salad dressing. Mix together and chill before serving.
Reviews & ratingsAverage global rating:(14)
Reviews in English (12)
These flavors are wonderful together. The second time I tried it I used crumbled bleu cheese instead of dressing and it was even better.-25 Aug 2002
I made this a while back "my way" and it was delicious (see review, below). Last week, I made it according to the recipe as presented (using sliced Harvard beets which I halved and Miracle Whip as the "creamy dressing") and it was excellent.*************First review:I LOVE beets. So I made this (kind of) last night for lunch today. I say kind of because, instead of fresh apples, I used 4 heaping Tbsp. of unsweetened Applesauce to coat the beets (mine were sliced, rather than diced) and instead of "creamy salad dressing", I used my own buttermilk/sour cream based dressing. I also included a handful of sliced yellow onion and a handful of sliced green grapes. To my mind, the walnuts (I used pre-packaged, chopped) "made" the dish. I think this is a REAL KEEPER -- especially if allowed to chill and "meld" for at least 4 hours.-11 Jun 2008
Preheat oven to 400°F. Trim beet greens, leaving a 1-inch piece of stem. Scrub beets and dry on paper towels. Sort by size and tightly wrap and seal large and small beets separately, along with onions, in two heavy-duty aluminum-foil packages. Place packets on a baking sheet. Roast until beets are tender when pierced with a fork, about 1 hour for small beets and 1 1/4 hours for large. Unwrap packages and let cool for about 15 minutes. Peel and trim beets and onions, halve crosswise and thinly slice. Transfer to a bowl.
Add vinegar, oil, 1 1/4 tsp. salt and a pinch of pepper to beet mixture and stir until blended. Refrigerate, tightly covered, until chilled, at least 2 hours and up to 1 day. Taste and adjust seasonings before serving.
At least 2 hours and up to 12 hours before serving, peel, core and cut apples into 1/4-inch slices. Cut each slice crosswise into 3 pieces. Transfer to a bowl, add lemon juice and toss to coat. Add sour cream, remaining 1/4 tsp. salt and a pinch of pepper and stir until blended. Cover and refrigerate apple mixture.
To serve, arrange lettuce leaves on a serving platter. Top with beet mixture and apple mixture separately. Sprinkle with cheese and pecans and serve.
How Do You Prepare Beets to Eat?
This Beet Carrot Apple Salad takes just a few minutes to create if you have a food processor with a shredding blade. I just peeled the beets, rough chopped everything, and ran it through. Of course, you can use a box grater and get a bonus arm workout at the same time.
If you use organic beets, you don’t even have to peel them. Just give them a good scrub, trim of any long root hairs, and you’re good to go.
The quantities here will make a pretty large batch that can feed 6+ people. If you want less, simply cut the quantities in half.
All you have to do is toss the shredded beets, carrots, and apples together then dress the salad very simply. I used lemon juice and a mild-tasting olive oil, but you can vary up the acid and the fat in a few different ways.
Recipe: Beetroot & Apple Salad – Rödbetsallad
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- 4 large beets (2 1/2 pounds)
- 5 thyme sprigs
- ½ cup extra-virgin olive oil (plus more for drizzling)
- Salt and freshly ground pepper
- ¼ cup apple-cider vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons prepared horseradish
- ⅓ cup salted pistachios (chopped)
- 1 green apple (thinly sliced)
Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice.
In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.
Roasted apple, pear and beet salad
This vibrant salad brings together creamy goat's cheese, roasted fruit and crisp greens for a side that simply can't be ignored.
- 5 small/medium beetroot, peeled and cut into small wedges
- 2 red apples (try Royal Gala, Pink Lady or Fuji), cored and each cut into 16 wedges
- 2 firm-ripe green pears, cored and each cut into 16 wedges
- sea salt
- olive oil, for drizzling
- 1 small head radicchio, sliced or torn
- 2 small heads witlof, leaves separated
- handful baby cos leaves, sliced or torn
- 100 g goat's cheese
- 75 g (¾ cup) roasted pecans or walnuts
- 60 ml (¼ cup) olive oil
- ⅓ cup thinly sliced red shallots or red onion
- 1 tsp finely grated ginger
- 2 tbsp white balsamic vinegar
- 1 tbsp maple syrup
- zest and juice of ½ lime
- 1 tsp Dijon mustard
- salt and black pepper, to taste
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C. Line 2 baking trays with paper.
2. Place the apple and pear wedges on one baking tray and the beetroot wedges on the other. Spread into a single layer, drizzle with oil and season with salt. Roast 30-40 minutes or until slightly browned and tender. The beetroot will take a little longer. Set aside to cool.
3. Meanwhile, for the dressing, heat the oil in a small saucepan over medium heat. Add the shallots and a pinch of salt. Cook gently until softened, 2-4 minutes. Add ginger. Cook, stirring for a further 1-2 minutes. Set aside to cool slightly. Place remaining ingredients in a bowl. Whisk until well combined. Add warm oil and whisk until emulsified. Check seasoning and add salt and pepper, to taste.
4. Place leaves, fruit and beets on a large serving platter. Add dressing and toss gently. Add crumbled goat's cheese and nuts just before serving.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.
- 3-4 beets
- 2 apples, mixed varieties
- 2-3 tbsp goat cheese (optional)
- 2-3 tbsp walnuts (optional)
- 1 tbsp fresh dill
- 1/3 cup canola oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 clove garlic, minced
- salt and pepper to taste
- 1 tsp caraway seed, optional
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Making beet and apple salad
We have to remind ourselves that simple, tasty recipe-like “ideas” are just as necessary to share here as polished, beautiful ones. This beet and apple salad 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 and apple salad recipe here.
Why to make this apple manchego salad recipe
This apple manchego salad is made simply of apples and manchego cheese cut into matchsticks, with a bit of olive oil and some sliced chives. Nothing pretentious — just pure ingredients combined in a simple way to make each shine. While manchego cheese is a bit more expensive than your normal cheese, it’s worth buying for the recipe. It has a unique flavor that can’t fully be substituted (and for me, it has sentimental value as it reminds me of my time studying abroad in Spain). The way the apples and cheese are cut makes it hard to distinguish between the two – making it all the more fun to guess what will be part of each bite!
We picked up some Jonathon apples from Wild’s Apple Farms at the Broad Ripple Farmer’s Market, and they were perfectly tart and crisp. I can’t say enough about the Jonathan apple – I’m a convert! Thanks to Cafe Lurcat for the delicious apple salad recipe inspiration. If you’re in the Minneapolis area, check them out and order this salad! You won’t be disappointed.
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Raw Beet, Carrot & Apple Salad with Ginger Lime Dressing
Beets are not something I would normally purchase, so working with them was a new experience (but a good one!).
After a quick search online, I found that beets are highly nutritious (especially when eaten raw) and contain antioxidant, anti-inflammatory, and detoxification properties. They&rsquove even been thought to have anti-cancer benefits.
All the more reason to eat your beets, kids!!
Now, I&rsquove tried to eat beets before, plain or roasted, and just couldn&rsquot do it. They were too&hellip earthy for me.
BUT, this Raw Beet, Carrot & Apple Salad with Ginger Lime Dressing is by far, one of my favorite salads. Even with the beets!!
It is very refreshing, and the ginger and lime balance out the sweetness of the carrots and apple perfectly. Everyone who has tried it (even those who, like me, openly don&rsquot like beets) have liked this salad and asked for the recipe!
I like to make a big batch of this, and we&rsquoll eat from it for several days. We eat it just like we would with any side dish, along with chicken, or ham.