Apple, Beet, and Walnut Salad Recipe

Stuff You’ll Need

• 2 medium beets, trimmed
• 1 clove garlic, minced
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 3 tbsp extra virgin olive oil
• 8 cups baby arugula (a 5 oz bag)
• 2 tbsp minced fresh parsley leaves
• 1 cup walnuts, toasted and chopped
• 1 Granny Smith apple, cut into 1/4-inch matchsticks
• ½ cup crumbled blue cheese

Stuff to Know Before Making

To save time, roast and dice the beets a day in advance and store them in an airtight container in the refrigerator.

Roast the Beets

Preheat the oven to 400°F and position the rack in the lower-middle slot.

Wrap each beet in foil and roast until tender, 70 to 80 minutes.

Let cool for 20 minutes, then rub off the skins with paper towels and dice into ½-inch pieces.

Make the Dressing

In a medium bowl, whisk together the minced garlic, white wine vinegar, Dijon mustard, and olive oil until smooth.

Season with salt and black pepper to taste.

Assemble the Salad

Toss the arugula and parsley with 2 tablespoons of the dressing and divide among plates.

Toss the beets with 1 tablespoon of the dressing.

Arrange the beets, walnuts, apple matchsticks, and crumbled blue cheese over the greens.

Drizzle with the remaining dressing and serve.

Apple, Beet, Walnut Salad

This apple walnut beet salad is crisp and tangy, with earthy beets and sharp arugula balanced by sweet apple and creamy blue cheese. Toasted walnuts add crunch, while a garlicky mustard vinaigrette ties it all together.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Cooling: 20 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Ingredients

• 2 medium beets trimmed
• 1 small garlic clove minced
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 8 cups baby arugula one 5-ounce bag
• 2 tablespoons minced fresh parsley
• ¾ cup walnuts toasted and chopped
• 1 Granny Smith apple cut into ¼-inch matchsticks
• ½ cup crumbled blue cheese

Instructions

• Preheat oven to 400°F and position rack in the lower-middle slot.
• Wrap each beet in foil and roast until tender, 70 to 80 minutes.
• Let cool for at least 20 minutes. Rub off skins with paper towels and dice into ½-inch pieces.
• In a medium bowl, whisk garlic, vinegar, mustard, and olive oil until smooth. Season with salt and pepper.
• Toss arugula and parsley with 2 tablespoons dressing and divide among plates.
• Toss diced beets with 1 tablespoon dressing.
• Arrange beets, walnuts, apple, and blue cheese over the greens.
• Drizzle with remaining dressing and serve.