Whip up this easy roasted beet salad featuring slices of tart Granny Smith apples and homemade honey mustard dressing.

GUEST POST: Roasted beet and apple salad by Running to the Kitchena

Roasted Beet and Apple Salad Recipe by Running to the Kitchen on bakedbyrachel.com

I know, I know…you guys are all like “who brought the salad girl to the party?!” Sorry, that’s me. I figured after all the amazing apple doughnuts, cakes, biscuits and cookies we could use a little salad break around here.

Savory dishes or salads are actually my favorite way to enjoy apples this time of year and this is a super simple one that fits the bill.

Beets are roasted to that point where they almost turn into candy. Yeah, I seriously think beets can be candy-like. If you’re one of those people who think they just taste like dirt no matter what you do to them (like my husband), there’s more desserts coming next week, promise. Then the beets are tossed with the tart Granny Smith slices, a honey mustard dressing and topped off with crunchy salted pistachios.

Roasted Beet and Apple Salad Recipe by Running to the Kitchen on bakedbyrachel.com

I thought I had goat cheese in the house when I made this and was really excited about putting giant sized dollops of it on the salad but of course, it’s always the one thing you’re looking forward to eating that someone else in the house ended up finishing without your knowledge. Always. So, if you have some and like goat cheese, I highly recommend that addition.

And that ends our little healthy interruption to apple month. Someone had to do it.

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Roasted Beet and Apple Salad

Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 30 minutes
Yield: 2 servings
An easy roasted beet salad with tart Granny Smith apples and a honey mustard dressing.
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Ingredients
 

Salad:

  • 6 medium beets
  • 1 Tbsp fresh rosemary, chopped
  • 2 Tbsp extra virgin olive oil
  • salt & pepper to taste
  • 1 large Granny Smith apple, cut into matchsticks
  • 1 C baby spinach, torn
  • 2 Tbsp salted pistachios, chopped

Dressing:

  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp honey
  • 1 Tbsp dijon mustard

Instructions
 

  • Preheat the oven to 375°F and grease a baking dish.
  • Wash and trim beets leaving them whole. Toss the beets with olive oil, rosemary, salt & pepper. Transfer to the baking dish and roast for about 1.5 hours. Remove beets from the oven and let cool. Once cool enough to handle, peel the skin from the beets, cut into wedges and transfer to a large bowl.
  • Add the apples and spinach to the bowl. 
  • Whisk together the dressing ingredients and then pour into bowl and toss to combine.
  • Plate the salad and top with the pistachios.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Salad
Cuisine: American

An apple a day party at bakedbyrachel.com
You can always count on Gina for a tasty and healthy recipe! And now I’m totally craving a spinach salad with crunchy apples. Mmm. It’s fun to change things up! -Rachel

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Be sure to check out some more of Gina’s delicious recipes:
Sun dried tomato pesto stuffed flank steak, Coconut baked onion rings and Pumpkin granola