Beet and Apple Salad Recipe

Name: Beet and Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium beets (about one pound); 3 tablespoons vegetable oil; 3 tablespoons white wine vinegar; 1 teaspoon orange zest; 2 tablespoons orange juice; 2 tablespoons sliced green onion; 1 tablespoon snipped mint; 1 teaspoon honey; 2 cups Romaine lettuce, torn; 1 tart green apple, diced; Fresh mint for garnish

Servings: persons

1
Cook whole beets covered, in simmering water for 4050 minutes until tender.
2
Drain, and cool slightly, remove skin and cut into thin strips.
3
For dressing: combine oil, vinegar, zest, orange juice, green onion, mint and honey in screwtop jar, shake to combine.
4
Toss half of dressing with beets, chill for 2 to 24 hours.
5
To serve, combine torn Romaine and diced apple in a serving bowl, toss with the rest of the dressing, and top with beets.
6
Garnish with mint.
7
ROASTED BABY BEETS AND Sauteed BEET GREENS
8
Take 3 bunches of baby beets, washed well with tops.
9
Cut off the tops, and place the beets in a roasting pan, toss with olive oil and add rosemary sprigs.
10
Roast at 375 degrees for about 30 minutes.
11
Remove skin while warm, and cut in half.
12
Meanwhile saute the beet greens in olive oil and add a splash of balsamic vinegar.
13
Season with salt and pepper and place on plate, top with baby beets.

128

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium beets (about one pound), 3 tablespoons vegetable oil, 3 tablespoons white wine vinegar, 1 teaspoon orange zest, and more.

Yes, Beet and Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Beet and Apple Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions