Best 4 Ruby Red Beet Apple Salad Recipes
**Ruby Red Beet and Apple Salad: A Symphony of Sweetness, Tartness, and Crunch**
Immerse yourself in a delightful culinary journey with our tantalizing Ruby Red Beet and Apple Salad. This vibrant and refreshing dish offers a captivating interplay of sweet, tart, and crunchy textures, promising an unforgettable taste experience. Bursting with the earthy sweetness of ruby-hued beets and the crisp acidity of crisp apples, this salad is a symphony of flavors. The nutty crunch of walnuts adds a satisfying textural contrast, while the tangy dressing, made with a harmonious blend of apple cider vinegar, honey, and Dijon mustard, elevates the salad to new heights. Indulge in this vibrant and flavorful salad as a refreshing side dish or a light and healthy lunch option. Discover the detailed recipe and explore variations like the Roasted Beet and Goat Cheese Salad, the Beet and Citrus Salad with Arugula, and the Beet and Quinoa Salad with Balsamic Dressing, each offering unique flavor profiles and culinary adventures.
ROASTED BEET AND APPLE SALAD
Roasted Beet and Apple Salad - Simple and elegant roasted beet salad with apples, walnuts, feta cheese and maple vinaigrette. Beautiful dish for your table.
Provided by Neli Howard | Delicious Meets Healthy
Categories Salad
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 F. Trim beets leaving 1 inch of the stem. Coat lightly with olive oil. Wrap tightly in aluminum foil and place on a baking sheet in the preheated oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool for about 10 minutes.
- Slip off the skins with a paring knife and cut the stem. Dice beets in 1" cubes.
- Mix beets, chopped apple and olive oil in a mixing bowl. Season with salt and freshly ground black pepper to taste. Transfer to a salad plate, top with chopped walnuts, crumbled feta cheese and a little bit of maple vinaigrette.
- Mix all ingredients and stir until well combined.
- Enjoy!
Nutrition Facts : ServingSize 97 g, Calories 152 kcal, Carbohydrate 13.5 g, Protein 4.2 g, Fat 10 g, SaturatedFat 1.6 g, Cholesterol 6 mg, Sodium 126 mg, Fiber 2.2 g, Sugar 10.2 g, UnsaturatedFat 8.4 g
BEET AND APPLE SALAD
Steps:
- Toss the apple, celery and shallots in a bowl with the lemon juice.
- Peel the beet, then slice into matchsticks and add to the bowl. Toss in the sugar, walnuts and olive oil. Season with the salt and pepper. Let stand 10 minutes if time allows, then serve on a bed of the sliced endive.
Nutrition Facts : Calories 243 calorie, Fat 14.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 197 milligrams, Carbohydrate 28 grams, Fiber 8 grams, Protein 4 grams, Sugar 16 grams
ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD
Steps:
- Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
- Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
- Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
- Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.
CHILLED BEET SALAD
We enjoy fresh beets all summer long. This ruby-red dish is an excellent change from the typical tossed salad and pairs well with any sandwich and entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Scrub beets and trim tops to 1 in. Place in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-60 minutes or until tender. Remove from the water; cool., Peel beets and thinly slice. Transfer to a small bowl. Add the remaining ingredients; toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 105 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 340mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose the best beets: Look for beets that are small to medium in size, as they tend to be more tender and flavorful. Fresh beets should have smooth, unblemished skin and vibrant red color.
- Roast the beets properly: Roasting intensifies the sweetness of the beets and brings out their earthy flavor. To ensure even cooking, toss the beets in olive oil and wrap them individually in foil before roasting.
- Use a variety of apples: The combination of sweet and tart apples adds complexity to the salad. Granny Smith, Honeycrisp, and Braeburn are all great choices.
- Make a flavorful dressing: The dressing is what brings all the flavors of the salad together. Use a combination of olive oil, vinegar, honey, and Dijon mustard for a balanced and tasty dressing.
- Add some crunch: Nuts, seeds, and crumbled cheese add texture and extra flavor to the salad. Walnuts, pecans, goat cheese, and feta cheese are all great options.
Conclusion:
Ruby Red Beet and Apple Salad is a delightful and nutritious dish that is perfect for any occasion. The roasted beets provide a sweet and earthy base, while the apples add a crisp and tart contrast. The tangy dressing brings all the flavors together, and the walnuts add a satisfying crunch. This salad is not only delicious but also packed with vitamins, minerals, and antioxidants. It's a great way to enjoy the health benefits of beets and apples while also satisfying your taste buds.
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