Roasted Beet and Apple Salad with Balsamic Dressing

Roasted Beet and Apple Salad with Balsamic Dressing

October 13, 2019

Serves 2



  • 2 medium beets roasted and sliced
  • 2 cups Empire apples thinly sliced
  • ½ cup of walnuts
  • 4 cups arugula


  • 4 Tablespoons extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 3 Tablespoons maple syrup
  • Pinch of sea salt
  • ½ teaspoon Dijon mustard.


  • Preheat oven to 400 degrees.
  • Place beets, skin on into a large Dutch oven with about an inch of water.
  • Roast beets for 35 minutes or when a fork yields to gentle pressure.
  • While the beets are roasting, make the dressing by whisking the ingredients or shaking in a mason jar.
  • As soon as the beets are cool enough to handle, slip the skins off with gentle pressure from a fork and slice the beets.
  • Slice the apples.
  • Mix apples and beets in with arugula.
  • Add dressing and mix well.
  • Toss in walnuts.

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