Apple Beetroot Salad

This vibrant apple beetroot salad is a delightful fusion of sweet and earthy flavors, brought together with fresh ingredients. Crisp apple slices and tender roasted beets mingle with shallots and garlic, offering a harmonious balance of textures and tastes. Topped with creamy mozzarella, each bite bursts with freshness and satisfaction, making this salad a perfect addition to any meal or a standalone light lunch option.

What makes this apple and beet salad versatile is that you can either eat it warm or cold and it’s delicious both ways!

I’m always making different types of salad because I have had numerous garden-style salads. Yes, I know, you probably have too. But as I was a former vegetarian for many years, I pretty much had a garden salad every day for over nine years.

About halfway through those nine years—yes, sometimes I take a little longer to learn my lessons—I realized that I needed variety if I was going to continue eating salads and not give them up altogether. Forever.

Today’s recipe is one of those salad variations.

Helpful tips

• Select ripe, crisp apples and firm, unblemished beets for the best flavor and texture. I’m using red beets but I’ve also made this salad with golden beets.
• Wash the beets well. I run cold water over them and use a vegetable brush to clean them.
• Do not cut the tops off the beets as that will release the juice while they are baking.
• You will roast the beets (see recipe), until tender. Allow them to cool before peeling and slicing for the salad. Alternatively, you can use pre-cooked or canned beets for convenience.
• Choose the right apple type to adjust the salad’s sweetness and acidity. Tart varieties like Granny Smiths contrast the earthy beets, while sweeter varieties like Honeycrisp, Fuji, or (my favorite) Macintosh apples add a touch of sweetness.
• A simple vinaigrette using extra virgin olive oil and balsamic vinegar go perfectly with this apple salad. Even though both beats and apples are sweet, some people like a sweet dressing. If you’re one of those people, you can add maple syrup, dijon mustard, and or apple cider vinegar to the dressing ingredients.
• If you’re preparing the salad in advance, toss the apple slices in lemon juice to prevent them from browning. Here is a great article on why it’s important.
• For extra crunch and flavor, consider sprinkling toasted nuts or seeds such as walnuts, pecans, sunflower seeds, or pumpkin seeds over the salad before serving.
• Fresh herbs like parsley, cilantro, or mint can add brightness and freshness to the salad. Crumbled feta cheese or goat cheese can also be a delicious mozzarella alternative.
• Allow the salad to chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. This will also help crisp up the apple slices.
• For storage, place any leftovers in an airtight container and you can store it in the refrigerator for up to 5 days.

How to make apple beetroot salad

Pre-step

Preheat the oven to 425 degrees Fahrenheit and get a baking dish.

Step one

Gather the ingredients – beets, shallots, garlic cloves, and apples.

Step two

Take a brush, scrub the beets, and cut off the tops, leaving a 2-inch stem. Leave the bottom as is.

Step three

Drizzle olive oil on the bottom of the baking dish and place the beets in the dish.  Drizzle more oil on top of the beets, and shake on some salt.

Step four

Cover the baking dish with aluminum foil and bake the beets for 30 minutes.

Step five

Five minutes before the beets are ready, peel and cut the shallots and chop the garlic. (A)

Step six

Uncover the baking dish out of the oven, and flip the beets before adding the shallots and garlic. (B)

Step seven

Cover the baking dish again with foil, place it back in the oven, and set the timer for 20 minutes.

Step eight

Five minutes before the timer dings, wash the apples and cut them into slices.

Step nine

Place the apples in the baking dish with the beets, shallots, and garlic. (C)

Step ten

Cover the dish again with foil and place it in the oven for another 10 minutes. (D)

Step eleven

Transfer the beets out of the baking dish and set them on a separate dish. Also, transfer the rest of the ingredients out of the baking dish so it doesn’t continue cooking.

Step twelve

You can either wait for the beets to cool before you remove the skin or do as I do. I put on disposable gloves so my hands don’t stain, pick up these hot coals, cut the top and bottom off of the beets, and remove the skin by rubbing it with a paper towel.

I used to wait for the beets to cool, so handling them would be easier, but I am impatient.

Cut up the beets

Step thirteen

Cut the beets into random chunks and place them in a shallow serving dish.  If you want your beets more uniform you can cut them into even cubes, but I’m into free-form. (E)

Step fourteen

Spoon the apple mixture on top of the beets. (F)

Step fifteen

Slice some mozzarella balls and lay them on the apple and beet salad.

I dribble some olive oil and balsamic vinegar on top for a light dressing.

This here apple and beet salad is ready to serve.  I grab a little plate and spoon some on.

Red is my favorite color

I love that the beets turn everything red.  So pretty.

Christopher loves this apple beetroot salad!

I hope you enjoyed this recipe as much as we enjoyed eating it. If you want to make this recipe vegan, you can omit the mozzarella cheese.

Other popular salads

• Shrimp smorgasbord
• Thai cucumber
• Wedge salad
• Cobb salad

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!