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Marinated Beet and Apple Salad Recipe

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4 from 53 reviews

A vibrant and refreshing Marinated Beet and Apple Salad featuring tender steamed beets and crisp Granny Smith apples, tossed with a tangy and spiced vinaigrette. This salad is layered over fresh leafy greens and can be enhanced with optional toppings like candied walnuts and crumbled cheese, making it a perfect light and nutritious appetizer or side dish.

Ingredients

Vegetables and Fruit

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

Marinade and Seasoning

  • 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 red wine vinegar or apple cider vinegar
  • 1 teaspoon gluten free Worcestershire sauce or tamari sauce + 1/4 teaspoon apple cider vinegar

Optional Toppings

  • Candied walnuts or other nut/seed of choice
  • Crumbled goat cheese or feta cheese

Instructions

  1. Steam the Beets: Place washed beets in a steaming basket over 1 inch of boiling water with a dash of salt. Steam them for 20 minutes at medium-high heat on the stovetop until they are fork-tender. Remove and allow to cool.
  2. Peel the Beets: Once the beets are cooled slightly, their skins should slip off easily. Use your hands, the end of a spoon, or a paper towel to rub off the skins completely.
  3. Slice the Apple and Combine: 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. Prepare Dry Seasoning: In a small bowl, mix together the coconut sugar, kosher salt, black pepper, dry mustard, and paprika. Set this seasoning mix aside.
  5. Make the Marinade: Drizzle olive oil, vinegar, and gluten free Worcestershire sauce or tamari plus apple cider vinegar over the beet and apple mixture. Then add the dry seasoning mixture on top and toss everything together thoroughly until well coated.
  6. Marinate the Salad: Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld, but it can marinate for up to 24 hours for deeper flavor.
  7. Assemble the Salad: Remove the marinated beets and apples from the fridge and layer them on top of fresh baby spinach or arugula leaves. Add optional toppings such as candied walnuts and crumbled goat cheese or feta if desired. Drizzle with additional marinade before serving for an extra burst of flavor.
  8. Store Leftovers: Keep any leftover salad covered in the refrigerator for up to 3 days to maintain freshness.

Notes

  • You can substitute Dijon mustard for dry mustard and smoked paprika for regular paprika to adjust flavors.
  • For a nightshade-free version, omit paprika entirely.
  • The salad tastes best after marinating for at least 1 hour but can be made a day ahead.
  • Optional toppings add texture and richness but can be omitted for a vegan version.
  • Use gluten-free Worcestershire or tamari sauce to keep it gluten-free.
  • Steaming the beets preserves nutrients better than boiling.

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