Beet and Apple Salad with Honey-Lemon Mustard Dressing

Beet and Apple Salad with Mixed Greens, Pecans, Blue Cheese - in a white bowl.

Beet and Apple Salad with Honey-Lemon Mustard Dressing

Beet and Apple Salad with Mixed Greens, Pecans, Blue Cheese, and homemade Honey-Lemon Mustard dressing is a healthy and refreshing addition to your recipe collection! Even though it's a perfect salad to make in the Fall when the beets and apples are at their best, you can definitely make it year-round. Serve it as a side, or add protein to turn this into a complete meal.

Course Salad

Cuisine American, Mediterranean

Keyword apple and beet salad, beet salad

Prep Time 15

Total Time 15

Servings people

Calories 364kcal

Author Julia

Ingredients

Salad dressing

¼ cup extra virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons honey
1 medium lemon juice freshly squeezed

Salad ingredients

6 oz mixed greens or spinach, or arugula
1 large red apple such as Honey Crisp, Fuji, or Gala (cored and sliced)
2 medium red beets (cooked and sliced)
½ cup pecans chopped
⅓ cup Blue cheese or Gorgonzola (crumbled)

US Customary - Metric

Instructions

Make salad dressing

Combine all salad dressing ingredients in a mason jar. Whisk well with a fork, until emulsified. Or, close with the lid, and shake vigorously. Add more lemon juice to taste.

Assembly

I prefer to arrange the salad in individual bowls for presentation purposes. This is especially relevant when the beets are involved since they tend to color everything purple.
Add mixed greens to each individual salad bowl. Nestle the remaining salad ingredients (sliced apples, sliced cooked beets, chopped pecans, and blue cheese) on top of the green salad.
Drizzle with the salad dressing.
Alternatively, you can combine all the salad ingredients (except the beets and pecans) in a large serving bowl, add the dressing, and toss to combine. Then, top the salad with chopped pecans and sliced beets.

Notes

What kind of beets to use?

Use cooked beets, marinated beets, or pickled beets.

How to roast raw beets in the oven

Preheat the oven to 400 F.
Wash beets really well under running water, removing any dirt. Slice off stringy parts from the top and the bottom of each beet.
Wrap each beet in a piece of foil airtight and arrange the beets on the foil-lined rimmed baking sheet.
Roast in the preheated oven at 400 F for 1 hour or until the beets are soft when pierced with a fork.
Remove from oven, unwrap carefully, and let them cool, and only then peel.

How to boil raw beets

Wash beets really well under running water, removing any dirt. Slice off stringy parts from the top and the bottom of each beet.
Place raw beets in a large saucepan and cover with water.
Bring to boil - it usually takes 10 minutes for the water with beets to start boiling.
Once the water starts to boil, boil the beets for 20-30 minutes or more, depending on the thickness and the size of your beets.
The beets are done when they can be easily pierced with a fork. Remove from heat.
Carefully remove the beets from the pot of hot water using a large fork or tongs.
Let them cool before you peel them.

Nutrition