Go Back
+ servings
A male hand holding a forkful of beet salad over a white plate - square
Print

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 1 hour
Total Time 1 hour 10 minutes
Servings 4 Servings
Calories 214kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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