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!

A male hand holding a forkful of salad above a white plate with and the shallow bowl in the background

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.

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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.

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


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

Step one

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

Beets in a baking dish with shallots and apples in the background

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)

Step six

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

Photo on left has a shallow yellow bowl with sliced shallots, a black bowl with chopped garlic and 2 apples. The right photo is a baking dish with half cooked beets with the garlic and shallots added
Photo Credit: Dishes Delish.

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)

Step ten

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

Left photo is baking dish with apples added to the baking dish with the beets and left photo is the whole thing cooked
Photo Credit: Dishes Delish.

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 beets

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. (E)

Step fourteen

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

Chopped beets added to a shallow white bowl and then cooked apples and shallots added. There is mozzarella in the background
Photo Credit: Dishes Delish.

Step fifteen

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

Mozzarella sliced on top of the salad with oil and balsamic vinegar in the background

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

Olive oil and balsamic vinegar dribbled on the apple and beet salad

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

Red is my favorite color

A small white plate with the salad on it and a fork. There is a blue napkin and shallow plate with the rest of the plate in the background

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

Christopher loves this apple and beet salad!

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

And as always, may all your dishes be delish!

If you’ve tried this 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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A male hand holding a forkful of beet salad over a white plate - square

Versatile Apple and Beet Salad

This beet salad can be eaten both warm and cold!
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Salad
Keyword: apple and beet salad
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 Servings
Calories: 214kcal


  • 1 tablespoon olive oil (extra virgin)
  • 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 – I used Macintosh)
  • 3 slices fresh mozzarella (you chose the amount)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar


  • Preheat oven to 425 F and get a medium baking dish.
  • Dribble olive oil in the bottom of the baking dish, add beets, and dribble more oil over them. Sprinkle salt over the beets, and cover the baking dish with foil.
    1 tablespoon olive oil, 3 beets, 1/4 teaspoon salt
  • Bake for 30 minutes.
  • Uncover the beets, flip them over, add sliced shallots and garlic, put the foil back on the dish, place back into the oven, and set a timer for 20 minutes.
    2 large shallots, 2 cloves garlic
  • Add apples, cover with foil, and place back in the oven. Bake for 10 minutes.
    2 apples
  • Remove the foil and transfer the contents of the baking dish to a plate. Separate the beets from the rest of the mixture.
  • Cut the ends of the beets, use a paper towel, and rub the skin to peel them. You can also use a paring knife if you want but it's faster with a paper towel.
  • Cut beets into chunks and place them on a serving dish. Add the shallots and apple mixture to the beets, and place mozzarella slices on top.
    3 slices fresh mozzarella
  • Dribble oil and balsamic vinegar on top of the salad.
    1 tablespoon olive oil, 1 tablespoon balsamic vinegar
  • Serve, smile, and enjoy.
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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.


Serving: 1cup | Calories: 214kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 330mg | Potassium: 355mg | Fiber: 4g | Sugar: 15g | Vitamin A: 215IU | Vitamin C: 8.7mg | Calcium: 130mg | Iron: 0.8mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. Can’t wait to try this interesting combination of beets and apple. Sound like similar textures but different flavors.
    Also, I loved that your parents taught you to eat everything they served you. I wish my kids would do the same.

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