Apple and Beet Salad

salad with apple, beetroot, walnut and raisins in white plate. Healthy food
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The Editors
6 to 8 servings
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Fresh, crunchy, and delicious, we love this seasonal salad when the apple harvest is in full swing. This makes a lovely light lunch, with the walnuts adding a hit of protein, as well as a wonderful appetizer course. Pair it with some chicken or garbanzo meals for a well-rounded meal!

1 large celery heart
2 medium beets, cooked
1 large green apple
1 head endive
1 small head Boston lettuce
3/4 cup walnut halves
handful of raisins (optional)
Basic Vinaigrette
  1. Cut the celery heart, beets, and apple into 1/4-inch cubes. 
  2. Wash the greens, drain well, and tear them into bite-size pieces. 
  3. Combine all ingredients in a salad bowl. 
  4. A few minutes before serving, pour Basic Vinaigrette over the salad and toss.

Basic Vinaigrette

3/4 cup good-tasting virgin cold-pressed olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon-style mustard
1 to 2 cloves garlic
fresh or dried herbs
salt and freshly ground black pepper
  1. In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, and mustard. 
  2. Crush or chop the garlic finely, adding as much or as little as you like.
  3.  Similarly with the herbs, add as much or as little as you prefer of basil, dill, rosemary, and/or tarragon. (Some herbs are stronger than others and will dominate the flavor.) 
  4. Add salt and pepper to taste. Shake the jar vigorously and pour the mixture over your salad.
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The Almanac Chefs

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