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Marinated Beet and Apple Salad Recipe

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4.1 from 10 reviews

A refreshing and vibrant marinated beet and apple salad featuring tender steamed beets, crisp Granny Smith apples, and a tangy, slightly sweet dressing. Perfect as a light lunch or a flavorful side dish, this salad combines earthy and fruity flavors with leafy greens and optional crunchy or creamy toppings.

Ingredients

Vegetables & Fruits

  • 3 medium red beets or 2 large beets
  • 1 Granny Smith apple
  • 4 cups leafy greens such as baby spinach and arugula

Dressing & Seasonings

  • 1/4 cup coconut sugar or raw sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dry mustard or 1 tablespoon Dijon mustard
  • 1/4 teaspoon paprika or smoked paprika (omit for nightshade free)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vinegar or apple cider vinegar
  • 1 teaspoon gluten free soy sauce or tamari sauce + 1/4 teaspoon apple cider vinegar

Optional Toppings

  • Candied walnuts (or other nuts/seeds of choice)
  • Crumbled goat cheese or feta cheese

Instructions

  1. Steam the beets: Place washed beets in a pot with 1 inch of water and add a dash of salt. Cover and steam over medium-high heat for 20 minutes until the beets are fork-tender. Remove from heat and allow to cool.
  2. Peel the beets: Once the beets are cool enough to handle, peel off the skins by rubbing with your hands, the back of a spoon, or a paper towel until the skins slip off easily.
  3. Prepare the apple: Core and thinly slice the Granny Smith apple. Combine the sliced apples with the peeled beets in a large mixing bowl and set aside.
  4. Mix dry seasonings: In a small bowl, combine the coconut sugar, kosher salt, black pepper, dry mustard, and paprika, setting this mixture aside.
  5. Make the dressing and toss: Drizzle the olive oil, vinegar, and gluten free soy sauce mixed with apple cider vinegar over the beet and apple mixture. Sprinkle in the dry seasoning blend and toss thoroughly to coat everything evenly.
  6. Marinate the salad: Cover the bowl and refrigerate the coated beets and apples for at least 1 hour or up to 24 hours to allow flavors to meld.
  7. Assemble and serve: Remove the marinated mixture from the fridge and layer it over fresh baby spinach or arugula greens. Add optional toppings like candied walnuts or crumbled goat cheese, and drizzle with extra marinade if desired before serving.
  8. Store leftovers: Keep any leftover salad covered in the refrigerator for up to 3 days to maintain freshness.

Notes

  • Steaming beets until fork-tender helps retain nutrients and keeps them tender enough to eat raw in the salad.
  • Peeling cooked beets is easy once cooled; wearing gloves can prevent staining hands.
  • Using Granny Smith apples adds a crisp, tart contrast to the earthy beets.
  • The salad benefits from marinating time to develop deeper flavors—overnight marination is recommended when possible.
  • Optional toppings enhance texture and flavor but can be omitted for a simpler dish.
  • This salad is suitable for gluten-free and vegetarian diets.

Find it online: https://yumntasty.com/marinated-beet-and-apple-salad-recipe/