Forkful of versatile beet and apple salad

Versatile Apple and Beet Salad

This beet salad can be eaten both warm and cold!
Course Salad
Cuisine Salad
Keyword apple and beet salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 214kcal
Author Elaine Benoit


  • 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
  • Serve
  • Taste
  • Smile
  • Enjoy


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