Versatile Apple and Beet Salad

This is my versatile apple and beet salad recipe.  So delicious and very pretty!  Not to mention healthy, yes, there is always that!

This apple and beet salad is versatile because 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 in my life.  Yes, I know, you probably have too.  But as I was a vegetarian for many years, I pretty much had a garden salad every day for over nine years.

I realized about half way through those nine years – yes, sometimes I take a little longer to learn my lessons – that I needed variety if I was going to continue to eat salads and not give them up altogether.  Forever.

Today’s recipe is one of those salad variations.

Other popular salads on Dishes Delish:

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

Tips on making the salad:

• Make sure to wash the beets well.  I run the water over them and use a brush to get them clean
• Do not cut the tops off the beets as that will release the juice while they are baking
• I love macintosh apples and so I use them in salads all the time.  As you know, macintosh apples cook easily!  If you like crunchier apples, use either granny smiths or some other, firmer apple.

How to make Apple and Beet 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 and 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 foil and pop the beets in the oven for 30 minutes.

Step five

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

Timer Dings

Step six

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

Step seven

Cover the baking dish again and 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 – above)

Step ten

Cover the dish again with foil and place it in the oven for 10 minutes.

DING!

Let’s see the concoction, shall we?

Step eleven

Scoop the whole thing out of the baking dish so it doesn’t continue cooking and separate the beets, placing them on a dish.

Step twelve

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

I used to wait for the beets to cool so handling them would be easier, but I am impatient. I also used to use my knife to remove the skin but I read somewhere it is faster and easier to use the paper towel and man, it sure is!!

Cut up the maroon orbs of goodness

Step thirteen

Cut the beets into random chunks and place them in a shallow serving dish.  If you would like your beets more uniform go for it, but I’m into free-form. (A)

Step fourteen

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

Step fifteen

Slice some mozzarella balls and lay them on top of the apple and beet salad. (C)

Dressing Time

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

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.

Oh Christopher, would you please help me?

Christopher loves this apple and beet salad!

I hope you enjoyed this recipe as much as we enjoy eating it.

Please feel free to leave me a comment!

And as always, may all your dishes be delish!

If you’ve tried this apple and beet salad or any other recipe on the blog, I’d love the hear what you thought about it 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!

5 from 1 vote

Print

Versatile Apple and Beet Salad

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

This beet salad can be eaten both warm and cold!

Course: Salad

Cuisine: Salad

Keyword: apple and beet salad

Servings: 4 Servings

Calories: 214 kcal

Author: Elaine Benoit

Ingredients

• 1 tablespoon Olive oil
• 3 beets stem cut off, leaving 2 inches of stems
• 1/4 teaspoon Salt
• 2 large shallots cut in slices
• 2 cloves garlic chopped
• 2 apples washed and sliced
• 3 slices Fresh mozzarella you chose the amount
• 1 tablespoon Olive oil
• 1 tablespoon Balsamic vinegar

Instructions

1. Preheat oven to 425 F
2. Dribble olive oil in the bottom of a medium baking dish, add beets and dribble more oil over the beets. Sprinkle salt over beets and cover baking dish with foil
3. Bake for 30 minutes
4. Uncover beets, flip them over, add sliced shallots and garlic, put foil back on dish and place back into oven and set timer for 20 minutes
5. Add apples, cover again with foil and place back in the oven and bake for 10 minutes
6. Remove foil and transfer contents out of baking dish and onto a plate. Separate the beets from the rest of the mixture
7. Cut ends of beets and use a paper towel to peel them
8. Cut beets into chunks and place chunks on a serving dish
9. Add shallots and apple mixture on the beets
10. Place mozzarella slices on the salad
11. Dribble oil and vinegar on beet salad
12. Serve
13. Taste
14. Smile
15. Enjoy

Nutrition Facts

Versatile Apple and Beet Salad

Amount Per Serving (1 cup)

Calories 214 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 3g 15%

Cholesterol 16mg 5%

Sodium 330mg 14%

Potassium 355mg 10%

Total Carbohydrates 22g 7%

Dietary Fiber 4g 16%

Sugars 15g

Protein 6g 12%

Vitamin A 4.3%

Vitamin C 10.5%

Calcium 13%

Iron 4.7%

* Percent Daily Values are based on a 2000 calorie diet.