Roasted beet and apple salad {Guest Post}
ShareWhip 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
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.
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.
Roasted Beet and Apple Salad
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.
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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
I don’t mind the salad break. I’ve been oohing and aaahing over the scrumptious apple recipes but I love this salad too!
Beets and apples are such a good fall combo! I’m a salad freak and just might have to out these on my salad tonight! Thanks for sharing!
Salad girl? I think you are kind of awesome, as is this salad YUM!
Such a lovely fall salad! I love all these crisp, earthy flavors!
What a great fall salad! I happen to love beets, myself, so I would totally enjoy this! :)
So beautiful and earthy! Love the apples and beet combo :)
What a perfect fall salad!
Gina has the best recipes (next to you, of course!)
I just made this…Not bad! Sure it will get more flavorful the longer it sits. Thank You for this recipe.