Beet and Apple Salad

Read in: Deutsch

This colorful beet and apple salad is fresh, healthy, low in calories, vegan, gluten-free and delicious! The secret ingredient to the perfect texture are toasted cashew nuts.

Beet salad comes in many different variations. Today I’m going to show you a very fresh and summery way to make it. This balanced salad features beets, apples, and toasted cashew nuts with a light vinaigrette dressing.

Beet Apple Salad tastes really fresh, is juicy, fruity, has a great bite, and a nutty flavor. This beet salad recipe with apple is prepared in no time, can be made in advance, and makes a healthy side dish to any summer meal, barbecues or as a starter at the family dinner table.

Made up with only fruit and vegetables, it is very healthy and low in calories. In addition, it can really score points due to its intense color.

Beet has an earthy taste and contains vitamin B, potassium, iron and folic acid. The apple provides vitamin C, and the cashews provide healthy fatty acids.

Convinced? Then let me show you how to prepare this incredibly delicious and quick beet salad with apple.

Ingredients

See recipe card for quantities.

• 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.

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

• 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.

More Delicious Beet Recipes

• Lentil Salad with Beet & Feta
• Beetroot Hummus
• Vegan Beet Wellington
• Beetroot Latte

📖 Recipe

Beet Apple Salad

Aline Cueni

This colorful beet and apple salad is fresh, healthy, low in calories, vegan, gluten-free and delicious! The secret ingredient to the perfect texture are toasted cashew nuts.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Salad

Cuisine Vegan

Servings 4

Calories 152 kcal

Ingredients

 

1x2x3x

• 1 lb (500 g) cook beet in cubes
• 1 apple in cubes
• ⅓ cup (50 g) cashew nuts chopped & toasted

Dressing

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp mustard
• 1 tsp 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.

Nutrition

Nutrition Facts

Beet Apple Salad

Amount Per Serving

Calories 152 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 102mg4%

Potassium 539mg15%

Carbohydrates 22g7%

Fiber 5g21%

Sugar 14g16%

Protein 4g8%

Vitamin A 66IU1%

Vitamin C 8mg10%

Calcium 28mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!