Roasted Beet and Apple Salad


  • 3 beets peeled & quartered
  • ¼ cup walnuts chopped
  • 1 tablespoon lemon juice
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon parsley chopped
  • ¼ teaspoon salt
  • 1 apple cored & sliced


  1. Preheat oven to 400°.

  2. With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.

  3. Place beets on the oiled side of the foil, and loosely wrap to make a sealed package.

  4. Put foil-wrapped beets on a baking sheet in the center of the oven and roast 30-45 minutes until tender.

  5. In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.

  6. Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.

  7. When beets are cool, slice the quarters into thinner wedges.

  8. Make the dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.

  9. Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.

  10. Serve immediately, or refrigerate and serve chilled.

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