A fresh and colorful beet and apple salad with a light vinaigrette and the perfect crunchy bite from toasted cashew nuts. A delicious, healthy, and low-calorie side dish for any occasion.
This colorful beet and apple salad is fresh, bright, and incredibly delicious. It's naturally vegan, gluten-free, low in calories, and comes together in just a few minutes. Toasted cashews add the perfect crunch and make this simple salad feel extra special - the ideal refreshing side dish for summer meals, barbecues, or family dinners.
Why You'll Love This Recipe
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Ingredients
- Beetroot: The quickest way is to use already cooked tender beets. Alternatively, you can use leftover cooked beets from the day before or, of course, boil or roast it. This recipe doesn’t work with raw beets.
- Apple: The apple adds incredible freshness to the salad. You can choose almost any apples, from a slightly sour green apple to sweeter granny smith apples. Just pick your favorite!
- Cashew: Slightly roast them until golden brown. They provide a nice crunchy and nutty flavor.
- Red Onion: A shallot works too. If you prefer, you can slice the onion into fine rings instead of chopping it finely. If you have digestive problems, sauté the red onion in some olive oil for a few minutes. This makes it easier to digest.
- Olive Oil, Apple Cider Vinegar, Mustard (I love dijon mustard), Maple Syrup, Salt, Pepper: That’s all you need for the dressing. Apple cider vinegar can be replaced with white balsamic vinegar or lemon juice.
See recipe card for quantities.
How To Make
- Cut beet and apple into bite-sized cubes.
- Roughly chop cashew nuts and toast them in a skillet without oil for 5 minutes until golden brown.
- Place everything in a large bowl.
- Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
- Drizzle the dressing over the salad and toss well. Season to taste with salt and pepper.
Topping Ideas
Feel free to make your beet and apple salad recipe even more delicious with one ore more of the following toppings:
- Sliced Green Onion (Scallion)
- Minced Red Onion
- Minced Garlic
- Crumbled Feta or Vegan Feta Cheese
- Ground Cumin
- Roughly Chopped Fresh Herbs
Make-Ahead & Storage Instructions
This salad recipe can be made up to a day in advance and stored in the fridge until needed. Doing this will set the flavors together a little longer but not cause the salad to wilt at all. Personally, I think this salad tastes even better when cold.😉
Store leftovers in a sealed container in the fridge. It will stay fresh for up to 2 days.
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📖 Recipe
Beet Apple Salad
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 lb cook beet, in cubes
- 1 apple, in cubes
- ⅓ cup cashew nuts, chopped & toasted
Dressing
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- 1 teaspoon maple syrup
- salt & pepper
Instructions
- Cut beet and apple into bite-sized cubes. Roughly chop cashew nuts and toast them in a skillet without oil for 5 minutes until golden brown. Place everything in a large bowl.
- Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
- Drizzle the dressing over the salad and toss well. Season to taste with salt and pepper.
- Optional Salad Toppings: Green onion, red onion, crumbled feta cheese, minced garlic, ground cumin, or chopped fresh herbs.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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