Go Back
Print Recipe

Roasted Beet and Apple Salad

An easy roasted beet salad with tart Granny Smith apples and a honey mustard dressing.
Prep Time5 mins
Cook Time1 hr 25 mins
Total Time1 hr 30 mins
Course: Salad
Cuisine: American
Servings: 2 servings

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.