Beet Apple Salad

Beet Apple Salad is a great warm-weather salad recipe, and it comes together in just minutes. The best part about this beet apple salad is the short list of just a few ingredients. This would be a Beautiful dish for your Thanksgiving or holiday table.

Beet Apple Salad will make your taste buds very excited with all the flavors. The sweet apple balances out the earthy beets, just simply tasty. It was very delicious and looked great on the table. I think it will be a great side dish to bring to any holiday table.

Packed with essential nutrients, beets are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beets and beet juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.

Apples are one of the most popular fruits — and for good reason. They’re an exceptionally healthy fruit with many research-backed benefits. Apples are high in fiber and water — two qualities that make them filling. Apples promote heart health in several ways. They’re high in soluble fiber, which helps lower cholesterol. They also have polyphenols, which are linked to lower blood pressure and stroke risk. Healthline

Is Beet Apple Salad, not what you are looking for? Try these other excellent salad recipes: Massaged Kale Salad, Keto Caesar Dressing or Arugula Prosciutto Pizza.

Beet Apple Salad

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A simple recipe for Beet Apple Salad.

• Author: Food and Wine
• Prep Time: :30
• Cook Time: 1:45
• Total Time: 2:15
• Yield: 8
• Category: Side
• Method: Baked

Ingredients

• 4 large beets (2 1/2 pounds, washed
• 5 thyme sprigs
• 1/2 cup extra-virgin olive oil (plus more for drizzling)
• Salt and freshly ground pepper
• 1/4 cup apple-cider vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons prepared horseradish
• 1/3 cup salted pistachios (chopped)
• 1 green apple (thinly sliced)

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Instructions

• Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice. 

• In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.