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.
Saying No to food
As a child, were you allowed to refuse to eat certain foods? Or were you the type that sat at the table in front of a big plate of Brussel sprouts until your folks gave up and finally put you to bed?
Or were you like me who thought she HAD to eat whatever was put in front of her?
This is a little embarrassing to admit, but I didn’t know until I was older that I didn’t have to eat something put in front of me.
How twisted is that? I never knew I could say no. Why did I think that? Because my folks wouldn’t allow anything different. You HAD to eat what they served you. It didn’t matter if you didn’t like it. I think it was because they still had the Depression era mentality.
Waste not, want not.
Now, you might think that I was a finicky kid. I wasn’t. In fact, I can count on one hand the foods I don’t like. And two of them usually go together. I can’t stand hot dogs and baked beans.
Yuck and a glurg all rolled into one.
I really hate them. And we had them e v e r y w e e k. Every week!
I was forced to eat hotdogs and beans every week. The only way I could stomach getting through eating that yucky meal, was by eating the hot dogs uncooked.
Ick. And was I allowed to eat just one hot dog?
You guessed it. No, I had to eat two. So, I’d pick one hotdog up by my hand and take huge bites until it was gone and then I’d do the same thing with the other one.
There was one redeeming factor to that meal.
Brown bread. We’d have brown bread with our hotdog and beans, so I would shovel the beans into my mouth and alternate bites of brown bread. It made the beans sort of palatable.
Is there something you were made to eat but hated? Please share in the comment section.
I’m so glad I learned to say no to eating things I don’t like. But this delicious salad is one of the things I say a resounding yes to!
Other popular salads on Dishes Delish:
How to make Apple and Beet Salad
I preheat the oven to 425 degrees Fahrenheit.
Here are the ingredients for the apple and beet salad: 3 beets, 2 large shallots, 2 garlic cloves and 2 apples.
I take the beets, cut off the tops leaving a 2 inch stem and wash them, making sure to scrub them with a brush.
I drizzle olive oil on the bottom of my baking dish and place the beets in the dish. I then drizzle more oil on top of the beets, as well as shake on some salt.
I cover the baking dish with foil and pop the beets in the oven for 30 minutes.
Five minutes before the 30 minutes are up, I peel and cut up the shallots and garlic.
I take the baking dish out of the oven, uncover it and flip the beets before I add the shallots and garlic.
I cover the baking dish again and place it back in the oven. I set the timer for 20 minutes.
Five minutes before the timer dings, I wash the apples and cut them into slices.
When the timer dings, I place the apples in the baking dish with the beets, shallots and garlic.
I cover the dish again with foil and place it in the oven for 10 minutes.
Let’s see the concoction, shall we?
So, here’s where I’m sort of a crazy lady. I scoop the whole thing out of the baking dish, separating the beets, placing them on a dish.
You’re probably thinking, that’s not crazy and you would be right, it’s not. But what I do next is cray cray. I don some disposable gloves and don’t wait for the beets to get to a temperature that allows me to handle them without playing hot potato.
I pick up these hot coals and cut the top and bottom off of the incredibly hot 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
Next, I cut up the beets into random chunks. If you would like your beets more uniform go for it, but I’m into free-form. ?
Next up, I spoon the apple mixture on top of the beets.
Before you peep at the photo, let’s talk about apples. 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.
I love cooked apples. Yum. And pairing them with some beets? Delish!
I take some mozzarella balls and slice them on top of the apple and beet salad.
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!
- 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
- Preheat oven to 425 F
- 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
- Bake for 30 minutes
- 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
- Add apples, cover again with foil and place back in the oven and bake for 10 minutes
- Remove foil and transfer contents out of baking dish and onto a plate. Separate the beets from the rest of the mixture
- Cut ends of beets and use a paper towel to peel them
- Cut beets into chunks and place chunks on a serving dish
- Add shallots and apple mixture on the beets
- Place mozzarella slices on the salad
- Dribble oil and vinegar on beet salad