Roasted Beet and Apple Salad

Roasted Beets combined with crisp apples and walnuts in a simple cider and lemon vinaigrette. A delicious, healthy and satisfying salad. 

Course Salad
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Calories 386 kcal
Author Colleen


  • 3 beets peeled & quartered
  • 1/4 cup walnuts chopped
  • 1 apple cored & sliced
  • 1 tbsp lemon juice
  • 3 tbsp olive oil extra virgin
  • 1 tbsp apple cider vinegar
  • 3 tbsp parsley chopped
  • 1/4 tsp salt


  1. Pre heat oven to 400°

  2. With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets.

  3. Place beets on oiled side of foil, and loosely wrap to make a sealed package.

  4. Put foil wrapped beets on a baking sheet in center of oven and roast 30-45 minutes until tender.

  5. In the last 5 minutes of roasting time, spread walnuts on the baking sheet alongside the roasting beets to toast.

  6. Remove beets and walnuts from the oven, remove beets from foil, and allow to cool.

  7. When beets are cool, slice the quarters into thinner wedges.

  8. Make dressing, by whisking lemon juice, olive oil, vinegar, parsley, and salt together in a bowl.

  9. Add apple slices, beet slices, and walnuts to the bowl and toss with the dressing.

  10. Serve immediately, or refrigerate and serve chilled

Recipe Notes

Beets can be roasted ahead of time, (maybe when you have something else in the oven) cooled and kept in the fridge until ready to make the salad. 

Nutrition Facts
Roasted Beet and Apple Salad
Amount Per Serving
Calories 386 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 3g 15%
Sodium 391mg 16%
Potassium 593mg 17%
Total Carbohydrates 27g 9%
Dietary Fiber 6g 24%
Sugars 18g
Protein 4g 8%
Vitamin A 11.4%
Vitamin C 25.1%
Calcium 4.7%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.