Roasted Beet and AppleĀ Salad

January 12, 2011
0 Ratings
  • Serves 4
Author Notes

This salad is all about opposites: hot and cold, red and green, tender and crunchy. I love contrast, and I like making salads exciting. —laramossler

What You'll Need
  • For the Salad:
  • 6 medium-sized red beets
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 3 sprigs fresh thyme, crushed to release flavor
  • Pinch freshly cracked pepper
  • 2 small Granny Smith apples, peel on (1/2 inch rounds or wedges)
  • For the Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 2 shallots, finely diced
  • 1/8 cup fresh lemon juice (or the juice of one lemon)
  • 1/4 teaspoon kosher salt
  • zest of 1/2 of an orange
  • 1/8 teaspoon pepper
  1. Preheat the oven to 350 degrees.
  2. Peel the beets and slice the beets into 1/2 inch thick rounds, or in wedges. In a medium bowl, toss the beets with olive oil, salt, thyme, and pepper. Place on a baking sheet lined with parchment paper and roast until tender and slightly caramelized, about 20-25 minutes.
  3. In the meantime, whisk together olive oil, shallots, lemon juice, salt, zest, and pepper. Toss prepped apples into the vinaigrette so they do not brown.
  4. Let the beets slightly cool and toss the beets with apples and dressing. Serve and enjoy!
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